Make this bright beet and walnut salad for special occasions. It’s a stunning addition to the table and healthy addition to meatless meals. It’s Keto and Whole30 approved too.
Serve this salad with my eggplant Napolean for a plant-based meal you’ll love.
A Healthy Salad with Fresh Beets
If you grow your own beets, you know that this lovely root is around pretty much all year long. Most Slavic people grow their own beets, hence their favorite soup is borsch (beets soup). This beet and walnut salad is a salad my grandmother always makes. She loves her garlic so she goes slightly overboard with it, but I took it down a notch and kept it to 1 clove of garlic per salad.
My favorite part about this salad is the walnuts. I personally love it when my salads have any kind of crunchiness to them, especially when it’s nuts. This salad pairs really well with pretty much any Russian or Ukrainian dinner. If you’re looking for something to pair this salad with, go ahead and give my rice stuffed chicken thighs recipe a try.
How To Make Beet and Walnut Salad
The best thing about this recipe is how simple it is. Allow the tart flavor of the beets to be the star of the salad.
The entire detailed salad recipe is at the bottom of the post. But here is a quick overview with a shopping list and some step by step pictures.
Ingredients for Beet and Walnut Salad
beets
walnuts, chopped
small garlic clove, grated or pressed
mayonnaise
salt
Instructions
1. Wash the beets and place them into a pot. Fill the pot with enough water to fully cover the beets and boil them.
2. Remove the beets and place them onto a place to cool completely.
3. Peel each beet using a peeler and cut off the root ends, then shred.
4. In a bowl, combine the shredded beets, chopped walnuts, grated garlic, mayonnaise, and salt.
Can I roast the beets in the oven instead of boiling them?
Boiling the beets is my favorite method. I really like how tender they turn out. But if you want, you definitely can roast the beets in the oven instead.
To roast beets, preheat the oven to 400 degrees F. Then, cover the skin with olive oil and wrap them in foil pouches. Roast them for about 60 minutes, checking on them after about 45 minutes.
What goes well with beet salad?
Beets taste slightly sweet with a natural tartness. This is a vibrant salad that everyone will love. You can serve this with light foods like chicken and pork. You can also serve it at cookouts with grilled vegetables.
Here are some of my favorite things to serve with beet salad:
Zucchini Fritters Recipe
Easy Stuffed Mushrooms
Grilled chicken kebabs
Full Recipe Instructions
Russian Beet Salad
Make this Russian Beet Salad for special occasions. It's stunning and healthy part of meatless meals.
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on October 31, 2015, we’ve tweaked it a bit since then.
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make the dressing. When the beets are cool enough to handle, slip off the skins.
When making oven-roasted beets, give them a good scrub with a brush, then go ahead and roast them whole—the skins will magically slip right off when they're done. Then cut them into quarters, dress them with a little olive oil and salt, and you have a side that pairs well with pork, chicken, or steak.
Place the washed and peeled beet on its root end, and using a sharp knife, slice a small slice off the side of the beet. Lay the beet on its cut side and slice off the top and the root end. Slice the beet into thin slices. Stack the slices and cut across at thin intervals to create matchsticks.
The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.
Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor. This is why you commonly see roasted beets and goat cheese together.
You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is even great in a galette or quesadilla.
The sweet, earthy taste of a beet is the perfect complement to warming spirits like bourbon and Scotch, but takes on a more fresh, vegetal character when paired with gin. Plus, thanks to their naturally blood-red color, beet co*cktails are a sophisticated answer to the Halloween drink conundrum.
My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.
A simple trick to prevent your beets from bleeding color, according to The Spruce Eats, is to add a tablespoon of lemon or vinegar to the boiling water.
Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)
Some of the best companion plants for beets are members of the cabbage family. Plant beets near cruciferous vegetables like kohlrabi, kale, cauliflower, broccoli, and Brussels sprouts to help enrich the soil and improve the quality and growth of your Brassicas. 5. Radishes.
Here are some more creative ways to enjoy beetroot: Add roasted beets to gazpacho to rev up the color and flavor. Pair beets with creamy ricotta in a salad.Grate raw beets and carrots and serve with a vinaigrette.
Oranges, berries, melons, apples, pineapple, grapes, and kiwi all combine exceptionally with beet juice. The sweet and tart notes from these fruits complement the earthy vegetable flavor. Blending fruit into beetroot juice helps mellow out the intense earthy taste.
Some foods that mix well with beets include goat cheese, arugula, walnuts, lemon juice, and balsamic vinegar. Other complementary ingredients include orange, dill, horseradish, and sour cream. Beets also pair well with meats such as chicken, fish, and pork.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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