Dish: Beetroot and Carrot Salad with Garlic and Walnuts

Beetroot and Carrot Salad with Garlic and Walnuts

Name: Beetroot and Carrot Salad with Garlic and Walnuts
Total time: 1 h 20 min
Yield: 3
Ingredients: beetroot — 400 г; carrots — 150 г; garlic — 2 зубчика; mayonnaise — 2 ст. л.; walnuts — 60 г; salt — по вкусу

Russian cuisine

Editorial 1 h 20 min 3 servings

Beginner 133 kcal/100 g updated November 13

A bright salad of baked beetroot, raw carrot, garlic and walnuts. Hearty and aromatic, with no unnecessary ingredients.

Ingredients

Servings:3

Nutrition facts (per 100 g)

Calories: 133 kcal
Protein: 2.9 g
Fat: 10.1 g
Carbohydrates: 9.2 g

Method

Preheat the oven to 200 °C. Wrap the beetroots in foil and bake for about 1 hour until soft, then cool.
Peel the cooled beetroots and grate them on a coarse grater, then grate the carrot on a fine grater.
Chop the walnuts with a knife into small pieces and crush the garlic with a press.
Combine the beetroot, carrot, walnuts and garlic, then add mayonnaise and salt.
Mix and serve immediately or after 20 minutes in the refrigerator.