Beet salad with nuts and garlic. Beet salad with nuts: the best recipes with photos Beetroot salad with garlic and walnuts

In winter and during the off-season, beetroot salad with garlic should become a frequent guest at the dinner table in every family. This appetizer will replenish the supply of vitamins in the body, and the savory supplement will protect against viruses. Further published best recipes such a salad.

Ingredients: 3 large beets, 6-7 garlic cloves, mayonnaise to taste, rock salt.

This snack is rich in vitamins and valuable substances.

1. First you need to boil the root crop directly in the skin. This will take 40-45 minutes.
2. The finished vegetable is peeled and coarsely rubbed.
3. Garlic is crushed in any convenient way. It can simply be finely chopped, passed through a press, or kneaded in a mortar.
4. Salt is added to the ingredients from the second and third steps, as well as sauce.

Ready beetroot salad with garlic and mayonnaise should be mixed well and sent to the cold to infuse.

Easy Sunflower Oil Recipe

Ingredients: 3 medium beets, 60-70 g of walnut kernels, 2-3 garlic cloves, sea salt, refined oil, any fresh herbs.

1. The beets are boiled until soft, after which they immediately fall into ice water. The cooled root crop is peeled and grated with the largest holes. The vegetable is salted to taste. You can sprinkle it with a mixture of ground peppers.
2. Garlic cloves are peeled, after which they can be chopped in any convenient way. For example, use a garlic crusher, a fine grater for this purpose, or simply crush the product in a mortar.
3. Walnut kernels are first lightly fried in a dry frying pan. Then you can grind them. The method depends on the tastes of the cook. If you want the nuts to be clearly felt in the snack, then it will be enough just to chop them with a knife. Or grind them with a coffee grinder.
4. Garlic and nuts get enough sleep to the prepared beets.
5. The appetizer is dressed with salted mayonnaise.

The dish is decorated with chopped herbs.

Beet salad with cheese and garlic

Ingredients: 140-160 g of semi-hard or hard cheese, 620 g of beets, 2-4 garlic cloves, salt, mayonnaise.

Perfect for an evening dinner with the family.

1. The root crop is boiled or baked in the oven until soft. Next, it needs to be cooled and freed from the skin. You need to cut it as thin as possible. Peeled beets are coarsely rubbed and laid out in a salad bowl.
2. Crushed fresh garlic is added to the same container.
3. Separately, coarsely grated cheese is rubbed on a grater. He also goes to the rest of the components.
4. All ingredients are added, seasoned with mayonnaise or other suitable sauce and mixed well.

A ready-made beetroot salad with cheese and garlic is served immediately to the table.

With walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. tablespoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

1. The root crop is wrapped in foil and sent to the oven to bake until cooked. Next, you need to peel it and chop the beets on the smallest grater.
2. Peeled nuts are fried for a couple of minutes in a dry frying pan. This will enhance their flavor and aroma. Next, the nuts are chopped with a knife.
3. Prunes are washed, steamed with boiling water. When the dried fruit softens, it must be cut into small pieces.
4. Products from the first three steps are combined. Crushed garlic is added to them.
5. To prepare the original sauce, freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar are mixed. If the citrus juice turned out to be sour, you can add a little granulated sugar to it.

Beetroot salad with nuts is seasoned with the resulting sauce, mixed and served.

Violetta - step by step recipe

Ingredients: half a kilo of beets, 180 g of processed cheese, 2 barrel pickled cucumbers, 180 g of canned green peas, 2-3 garlic cloves, salt, half a bunch of green onions, sauce.

Very fast and delicious salad.

1. The root crop is boiled until cooked, after which it is completely cooled, cleaned and chopped into cubes.
2. Cheese is crushed in the same way. A soft bath product will not work.
3. Pickled cucumbers are also cut into cubes.
4. The components of the three steps are mixed. Chopped greens and peas without marinade are added to them. Peas to taste can be replaced with white pickled beans.
5. Crushed garlic is sent last to the salad.
6. The appetizer is seasoned with salty sauce and mixed well.

The treat is decorated with chopped greens and sent to infuse in the cool.

Salad of boiled beets and raw carrots

Ingredients: 2 beets, 3-5 pcs. pitted prunes, large carrots, olive oil for dressing, 60-70 g walnut kernels, a clove of garlic, table salt.

1. Beets are pre-cooked until tender and completely cooled. Carrots are left raw. Both vegetables are peeled and chopped into thin chips.
2. You can immediately mix these ingredients in one bowl. Crushed garlic is also added to them.
3. The kernels of nuts are lightly fried in a dry frying pan and finely chopped.
4. Prunes are washed, poured with boiling water for several minutes, after which they are arbitrarily crushed.
5. Nuts and dried fruits are also sent to the future salad.

It remains to salt the appetizer and season with olive oil. The treat looks very nice, laid out in several layers with repeated alternation of boiled beets and raw carrots. Nuts and prunes are distributed between vegetables.

Classic "Garnet Bracelet"

Ingredients: large chicken fillet, fine salt, 2 selected eggs, whole pomegranate, carrots, large beets, 3-4 potatoes, 40 g of walnut kernels, 40 g of pitted prunes, mayonnaise.

Will be a great decoration for a festive New Year's table.

1. First, root vegetables, eggs and chicken are boiled in salted water.
2. The first layer of appetizer will be the cooled coarsely grated potatoes, smeared with salted mayonnaise. A glass is placed in the middle of the plate on which the products are laid out. The appetizer will form around it.
3. The second layer is grated beets with mayonnaise and chopped nuts.





1. When preparing a salad, housewives think about how much to cook beets in order to keep everything in it. beneficial features. It will be enough for 35-40 minutes in boiling water, depending on the type of vegetable. But it is even better to bake the root vegetable in the oven.
2. Next, the beets are coarsely rubbed and poured into a salad bowl.
3. Chopped horseradish and crushed garlic are added to the vegetable.
4. To taste, the appetizer is salted and seasoned with low-fat sour cream.

The combination of products from the discussed salad has a positive effect on the body. Especially useful is the use of raw vegetables. Spring salad of fresh fruits with the addition of wild garlic, green onions, parsley will help to cope with beriberi. Regular consumption of snacks helps to strengthen the immune system.

Among all the vegetables included in our diet, beets are the most controversial product. Many have heard about its beneficial properties, there are a lot of recipes for its preparation, however, the same beetroot salad rarely appears on the tables. A strange phenomenon, if you look.

Beets on our table

But she is really very useful. Its composition will impress connoisseurs of wholesome food. Here you can find:

• vitamins of groups B, C, E and provitamin A;
• folic, nicotinic, citric and other acids, which are indispensable for metabolism;
• potassium, magnesium, calcium, zinc, iodine, iron, phosphorus.

By virtue of all of the above, beets are an indispensable product for cardiovascular and hematopoietic problems. It improves liver function, cleanses the blood and prevents sclerosis. It is indicated for diabetes, as zinc has a prolonging effect on insulin. It is indispensable for the difficulties of the digestive tract.

Listing the list of its useful substances and applications, you immediately want to include it in the menu for breakfast, lunch and dinner. Fortunately, it is available all year round and is unpretentious in price. However, not everyone knows that beets are much more than borscht and vinaigrette. Beets are great for salads and preparations, especially for the winter.

Incredible luck that the beneficial properties of this root vegetable almost do not suffer from heat treatment. As a result, many dishes with boiled beets will be just as useful as those made from raw beets.

The recipe for boiled beetroot salads is considered simple and affordable. In addition to it, a variety of products are often added to such a salad: from vegetables (carrots, cabbage, tomatoes, garlic) to berries, nuts, meat products and other things.

The cooking technology can also be very diverse: from pureeing all the ingredients to laying them out in layers in a multi-story structure. Such beetroot salads are dressed with mayonnaise, and sour cream, and vegetable oil, and all sorts of sauces and even juices. All this - to the taste of the hostess.

But in order to prepare a delicious beetroot salad, you first need to cook it properly.

Cook your beetroot the right way!

First you need to choose a cooking method. It is usually boiled, steamed or baked. The most useful way is baking. In any case, beets must be thoroughly washed. In this case, you should try not to damage the skin, otherwise, through these scrapings, minerals that our body needs so much will go into the water. There is no need to cut off the tail of the beets. She might as well cook with him.

Boiled beets in unsalted water. There should be enough water in the saucepan to cover the roots with the top. Be sure to make sure that during the cooking process, the water still covers them.

So that it does not lose color, it is recommended to add a little vinegar, citric acid or ½ tsp of sugar to the water. Cooking it with someone in the company is impractical, the time of thermal processing of vegetables varies, and the overcooked product loses not only useful substances and vitamins, but also taste.

In water, beets will be cooked in 40-50 minutes (put in boiling water!), In a double boiler - in 40. For cooking, it is better to choose small root crops. Larger ones will take much longer to cook. Of course, you can cut them, but then the loss of useful substances will be inevitable.

Beets are baked again in the skin at 160-180 degrees for about an hour and a half. It can be laid out simply on a baking sheet, wrapped in foil or placed in a heat-resistant dish.

Salad of boiled beets, nuts and garlic

Beets are very fond of walnuts. This union is considered one of the most successful. To prepare this wonderful and simple salad, you will need to take:

• beets - 300 gr;
• walnuts - 50 gr;
• garlic - 2-3 cloves;
• grows. oils - 50 gr;
• salt.

The recipe for boiled beetroot salad is quite simple, but to be sure, use step by step instructions, photos will also be useful to you.

Ready!

• Wash the beets thoroughly. Weld and clean.
• Cut it into small cubes or use a coarse grater.

Preparing the dressing:

Finely grind the garlic, rub the nuts with it;
. add to this mass 1 tsp. water, salt;
. beat the mass with vegetable oil;
. if you use a blender, dip all the ingredients in at once.

• Pour dressing over prepared beets. Stir.
• The dish can be decorated with walnut slices.

Spice lovers will appreciate the original recipes from beetroot with the addition of cinnamon, coriander, pepper, etc. Surprisingly, not only spicy dishes and winter preparations are excellent from this root crop, but also sweet options with apples.

Many people know about it, but most people don’t even know that nuts can also be added to the dish. But it is this simple component that gives a completely new, amazing taste. Thanks to garlic, they are spicy and fragrant. Due to the addition of nuts, the taste becomes much brighter, a certain contrast is obtained, which makes the appetizer unique. In such a variation, and on the festive table, walnut, garlic can be proudly put, there will certainly be those at the table who will appreciate it.

With garlic and prunes, it combines several products at once, creating an amazing taste contrast. Thanks to this, the salad turns out so rich, and it looks incredibly appetizing. Prunes, garlic and onions incredibly emphasize cheese tenderness and beetroot sweetness, while apples give a pleasant sourness, without which it would simply be impossible to achieve perfection.

Required components:

• 10 gr. lemon juice;
• 250 gr. potatoes;
• 200 gr. apples
• 200 gr. beets;
• 200 gr. prunes;
• 2 garlic cloves;
• 120 gr. cheese;
• 1 head of onion;
• 4 large eggs;
• 80 gr. mayonnaise;
• 80 gr. sour cream;
• 100 gr. nut kernels.

Beet salad with garlic and walnuts:

1. Prunes are first washed, poured into a bowl and poured with boiling water, insisted for 30 minutes, then laid out on a napkin and dried, cut into thin strips, several copies are left whole.
2. Wash the apples, free them from the skin and seeds, rub on a medium-sized grater.
3. They also clean the onion, then chop it into thin halves of the rings.
4. Mix apples with onions and sprinkle them with lemon juice, marinate in this way.
5. Potatoes and beets are washed with a brush and put into separate saucepans, poured with water and boiled, then cooled, peeled and rubbed on a medium-sized grater.
6. In another saucepan, already filled with water, eggs are boiled for about 12 minutes, then boiled water is decant, and cold water is poured in which they cool, after that they are cleaned and rubbed on a medium-sized grater.
7. At the bottom of the salad bowl lay out the potatoes and coat them with mayonnaise.
8. On top already lay out onions with apples.
9. Chopped beets are mixed with garlic and mayonnaise passed through the garlic maker, after which they are laid out in a salad bowl.
10. After the root crop, the next in turn is chopped prunes.
11. Complete the composition of the eggs, grease the layer with sauce.
12. Then decorate with grated cheese, nuts and whole prunes.

Important! Before adding beets with walnuts and garlic nuts to the salad, they must be tasted. Bitter under no circumstances should not be used, as they simply spoil the taste of the whole dish.

How to make beetroot salad with garlic

Bulgarian pepper adds color to any dish without exception. Often, hostesses specifically choose peppercorns of different colors to revive beetroot salad with garlic and walnuts. In this case, it is also recommended to use multi-colored ones, although you can’t call this faded, even if the pepper is of one color.

Required components:

• 300 gr. beets;
• 150 gr. kernels of nuts;
• 3 garlic cloves;
• 150 gr. bell pepper;
• 20 gr. 9% vinegar;
• 30 gr. oil;
• 30 gr. any greenery;
• 2 gr. salt.

Salad with beet garlic and walnuts:

1. Beets are first washed with a brush, then peeled and rubbed on a grater.
2. Garlic is peeled and crushed in a garlic press, mixed with salt, poured with vinegar and oil, mixed.
3. Bulgarian pepper is washed and cut, the seeds are removed from it and the veins are cut off, cut into strips on the board.
4. Pour all the products prepared for this moment into a salad bowl and pour them with garlic sauce, mix everything with a spoon.
5. Nuts decorate the composition.
6. The greens are washed and, if desired, chopped, sprinkled with beetroot salad with nuts and garlic.

Tip: sometimes hostesses grind nuts literally into flour, but this should not be done. Too crushed kernels are simply not felt in the dish.

Beet salad, walnut, garlic

Such a combination of products may seem rather unusual. But it is precisely thanks to such a decision that the dish turns out to be rich, with a special taste and aroma. In addition, it is in this case that the snack turns out to be the most satisfying. At the same time, beetroot salad with garlic and nuts cannot be called heavy, the root crop gives amazing lightness, even airiness.

Necessary components for salad beets, nuts, garlic:

• 200 gr. beets;
• 4 large eggs;
• 100 gr. cheese;
• 40 gr. greens;
• 100 gr. kernels of nuts;
• 4 garlic cloves;
• 120 gr. mayonnaise.

Beet salad with walnuts and garlic:

1. The beets are washed with a brush and laid out in a saucepan, water is added and the root crop is boiled, after cooking they are cooled and rubbed on the largest grater.
2. Nuts are chopped on the board with a knife.
3. The eggs are placed in a saucepan with water and boiled, then they are forcibly cooled and cleaned, and rubbed on a grater.
4. The greens are washed, dried and chopped if desired.
5. Garlic is freed from the husk and passed through the garlic.
6. Cheese is rubbed on a grater.
7. Pour the products into a salad bowl and pour mayonnaise, mix well with a spoon.
8. Top composition is decorated with grated cheese and herbs.

Tip: for a salad, you need to take not very large beet roots of a bright burgundy color; there should not be white veins on the cut. Only in this case, you can cook a truly perfect dish.

Beet salad with garlic and walnuts

The unsurpassed aroma of smoked meats in this salad of beets, garlic, nuts is obtained through the use of prunes in it. It is this product that gives an amazing taste and aroma. In addition, the dish turns out to be very beautiful and will be in demand even at a festive feast, and not just on ordinary days.

Required components:

• 100 gr. kernels of nuts;
• 200 gr. beets;
• 30 gr. olive oil;
• 300 gr. prunes;
• 3 garlic cloves.

Beet salad classic recipe:

1. The beets are thoroughly washed with a brush, then wrapped in foil and baked, the root crop is cooled and rubbed on a medium-sized grater.
2. Prunes are washed and poured into a bowl, then poured with boiling water and soaked for about 15 minutes. Then dried on a napkin and cut into strips with a knife.
3. The kernels of nuts are crushed into smaller pieces with a knife.
4. The garlic is peeled and crushed with a press.
5. Absolutely all products are laid out in a salad bowl and seasoned with oil, if necessary, they also add salt, mix with a spoon.
6. Cool for 30 minutes in the refrigerator.

Salad with beets, mushrooms, garlic and nuts

In this case, the main feature of the dish is the addition of mushrooms to it. The combination of products is incredible, just amazing.

Required components:

• 150 gr. champignons;
• 1 head of onion;
• 300 gr. beets;
• 60 gr. kernels of nuts;
• 10 gr. french mustard;
• 10 gr. horseradish;
• 2 garlic cloves;
• 50 ml. mayonnaise;
• spices.

Cooking step by step:

1. Initially, an onion with garlic is prepared, they are cleaned and washed. The onion is placed on the board and chopped with a knife into thin halves of the rings. Garlic is crushed in a garlic press.
2. Mushrooms are washed, sorted and washed, cut into cubes with a knife.
3. Oil is added to the pan, heated, garlic and onions are poured into it, and they are fried a little.
4. Chopped mushrooms are also poured into a pan and fried until all the liquid has evaporated. After heat treatment, spread on a plate and cool.
5. The beets are washed with a brush, then they are boiled in a saucepan, cooled and cleaned, cut into very small squares and the mass is poured with vinegar and oil, mustard and horseradish are added, salted and peppered, mixed with a spoon.
6. Nuts are poured into a frying pan without oil and dried a little, cooled and chopped smaller on the board.
7. Already prepared, all products are poured into one bowl and mixed, seasoned with mayonnaise.
8. If desired, you can add your favorite herbs to the dish: parsley, dill, cilantro.

Adding nuts to a salad is a rational decision. It is thanks to them that the dish acquires a pleasant aroma, becomes more satisfying and more beautiful. Preparing such an appetizer is quite simple, fast. I want to see such an amazing salad on the table as often as possible, because in the end it turns out to be quite inexpensive, delicious to the point of madness and healthy.

Salads are invariably present on the menu of most people. There are always several of them on the festive table, but the everyday one is not complete without such dishes, especially if the hostess in the house is not lazy and not too busy with work or problems with children. And many home cooks willingly cook with walnuts, adding a variety of additional ingredients to it.

Why Choose These Products

It is not without reason that beets have retained their popularity for centuries. It is used in first courses - borscht and beetroot soup, vegetable caviar and a variety of snacks are made from it. And all because it prevents the fixation of the stomach, helps fight gallbladder diseases and improves blood quality.

Any nuts are no less useful, but the best among them are walnuts. The microelements contained in them have a beneficial effect on a person with anemia, problems with the liver, heart or stomach, atherosclerosis and beriberi.

Perhaps, just because of the beneficial qualities of the ingredients, people love beetroot salad with walnuts, especially since the combination of these products tastes very good.

most popular recipe

He is probably familiar to everyone. 3 beets, 80 grams of peeled nut kernels, 3 pieces of garlic cloves, sugar and salt are taken at your discretion. Some people add carrots to such a beetroot salad with walnuts and garlic, but this is optional. The main vegetable is boiled, peeled and rubbed coarsely. If there is carrot in the dish, it is not boiled, but rubbed raw. Nuts are roasted in a pan without any "lubrication" and finely chopped. Garlic is passed through a crusher. Everything is mixed, dressed with not too fatty sour cream (mayonnaise as an option, but this is worse), salted and seasoned with sugar (if you took mayonnaise, put the sugar aside). The finished result is decorated with chopped greens.

With additional "accessories"

Beets go well with various healthy dried fruits. One of the most popular is a dish in which it is combined with prunes. For such a salad of beets with walnuts you will need: about 700 g of a vegetable, 8 pieces of prunes, 3 tbsp. spoons of nuts and mayonnaise, onion. Salt, as always, to your taste. Beets are boiled (or baked), peeled and rubbed. The nuts are finely chopped. Prunes are steamed until soft (be careful not to overexpose them in boiling water, in which case they will start to spread), after which they are cut into 4 pieces. Everything is mixed with finely chopped onions, salted and seasoned. Separate advice: when seasoning your dish, mix mayonnaise with sour cream - it will be much tastier.

You can and thus vary the ingredients included in this salad: walnuts, raisins, beets. It turns out no less tasty and healthy. If you find it too sweet, squeeze in some lemon juice.

Many people advise cooking this dish from raw beets. The color of the salad turns out to be brighter, while the beneficial qualities of the vegetable are not lost from heat treatment. Plus, the food becomes much juicier. However, keep in mind: it is better to eat it freshly prepared, because the juice drains, and the beets begin to “wither”. And not everyone likes the taste of this raw vegetable. However, it's still worth a try!

Greek salad - tasty, healthy and unusual

Under this name, the people have many recipes. This is understandable: Greek cuisine is rich in a variety of snacks. Beets, too, she did not bypass her attention. The proposed beetroot salad with walnuts also includes 2 cloves of garlic, (1 piece), cilantro, 0.5 teaspoon of wine vinegar and black pepper, a glass of olive oil, a teaspoon of sparse honey (necessarily natural, it is better to buy on the market ) and soft cheese (120-130 g). 2 beets are baked (not boiled!). Lettuce leaves are washed, torn and laid out on a dish. The vegetable is cut into cubes and laid out on top of them. 150 g of nuts are crushed to the maximum (it is better to use a blender), distributed over the beets. Pieces of cheese are placed on top, then onion, and cilantro on it. A sauce is made from honey, oil, vinegar, pepper and crushed garlic. They are poured over the entire salad of beets with walnuts, but it is mixed only just before serving. By the way, it can be served in a common salad bowl, or in small containers for each.

One of the best lean salads

Anyone who observes church fasts or simply takes care of his figure knows how quickly traditional dishes get bored and how much one wants something tasty on such days. They can be advised to prepare such a salad: beets, pomegranate, walnut, garlic. The ratio of products is as follows: 500 g, 1 piece, 120 g, 3 slices. Cooking at first is standard: beets are boiled and rubbed, garlic is crushed, nuts are chopped. The pomegranate is disassembled into individual grains, after which everything is mixed. For dressing, mayonnaise is mixed with vinegar (preferably wine or apple) in approximately equal amounts. Everything must be refrigerated for at least half an hour before use.

A feast of colors and a firework of flavors - a salad with beets and walnuts - will decorate a solemn feast and everyday meal. The original dish is spectacular, healthy and very tasty. The meal is prepared quickly, easily, from simple products.

In our selection of three options, you can choose a recipe for yourself, depending on the preferences and passions in the family. If you take the above master classes into service, then you can surprise your relatives with mouth-watering beetroot dishes at least every day.

Features of the salad recipe with beets and walnuts

Before introducing the composition and stages, we suggest learning the nuances of preparing beetroot dishes.

Beet

We choose table varieties of saturated color without white patches, stripes and shades.

There are four known options for processing root crops before sending them to a salad:

1. baking,
2. cooking,
3. pickling,
4. raw look.

The longest, but very useful way is to wrap the washed root crop in foil and send it to the oven for an hour and a half. The temperature is 200 degrees. At the same time, the beetroot can be peeled or baked in its uniform.

Boil vegetables over low heat under a lid, depending on the size, from 40 minutes to an hour and a half. To save time, you can cut the root vegetables into halves or quarters. Then 30-40 minutes will be enough.

Pickled in vinegar with soy sauce, honey, herbs from several hours to a day.

In its raw form, the vegetable can also be included in beet salad recipes, but not everyone likes its specific taste.

Additives

The most common components are:

• prunes, dried apricots, raisins;
• hard cheese;
• cheese;
• carrot;
• apples;
• nuts;
• germinated wheat;
• pomegranate seeds;
• garlic;
• green onions;
• Red onion;
• cilantro;
• lettuce leaves.

What is run

Most often, mayonnaise, sour cream, their mixture, vegetable oil with additives.

How to serve beetroot salad with nuts

With a common salad bowl or in portions. Often there are puff options.

beetroot salads fill tartlets or halves of boiled eggs. The dish looks elegant in a glass, bowl or glass.

Decorate with nuts, dried fruits, herbs.

Top 3 royal salads with beets and walnuts

Dishes based on vegetables with nuts and dried fruits have a truly royal taste. They are very easy to prepare. The maximum time is spent on the heat treatment of beets. Everything else is fast, simple and easy. We will present the most delicious options for your judgment in this short review.

Salad with beetroot prunes and walnuts

What we take:

• beets - 2 pcs.;
• prunes - 100 g;
• walnuts - 100 g;
• garlic - 2 cloves;
• parsley - a bunch;
• mayonnaise - 50 ml.

How we cook

Wash the beets, cut off the tail and top, wrap in foil. Bake in the oven at 200 degrees for 90 minutes. Then take out, cool and clean.

We sort out the nuts so that there are no partitions and shells, grind them with a knife or rolling pin. You can use a coffee grinder. Leave a few halves whole for decoration.

Pour the prunes with boiling water, wash, dry and cut into strips.

In a bowl, mix the prepared ingredients, salt and season with mayonnaise to taste.

If desired, add minced garlic.

Serve the finished salad in bowls, garnish with a nut and a sprig of parsley.

Salad with beets and walnuts and raisins

An exquisite option will turn out if you include dried grapes.

Beets (1 pc.) We clean, wash, cut into circles, put in a bowl. It needs to be marinated, as in the publication about.

Or make this recipe. In a bowl we combine 1 tbsp. l vinegar, 1 tbsp. l soy sauce, 1 tsp honey, Provence herbs. Mix everything and fill the slices with this mixture. Leave for 4 hours at room temperature, covered with a lid.

Steam the raisins, wash well and dry. It is better to take light varieties without seeds. They are softer and sweeter.

Put the pickled beets on a plate, top with raisins. We cover everything with a handful of arugula. Sprinkle with toasted pine nuts and walnuts (1 tablespoon). Spread pieces of feta or cheese (50 g). Gently pour the beetroot marinade over everything.