Beet salad with walnuts

Boil or bake the beetroot (300 g) until soft. Let it cool and chop finely.

Chop the walnuts (50 g) and add them to the beetroot.

Press the garlic (1 clove) and mix it into the salad.

If desired, add chopped cashews (20 g), green onions (to taste), and grated boiled egg (1 piece).

Dress the salad with olive oil (1 tbsp), homemade mayonnaise, or sour cream — your choice.

Mix and serve in a ring or in a salad bowl, garnished with herbs.