Beet salad with walnuts
A source of fiber and antioxidants, this salad supports heart health and the immune system. The delicate taste of beets harmonizes with the nutty texture, creating a nutritious and filling dish.
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Kitchen: Mediterranean
290
Servings: 4 (1 serving ≈ 93 gram)
Digestion time: 4 hour
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.
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