in Eastern Europe

Georgian beetroot salad

updated

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Ingredients for 6 servings:

  • 500 g beetroot
  • 150 g onion(s)
  • 200 g walnuts
  • 1 garlic clove(s)
  • 6 stalks of coriander
  • 3 sprigs of parsley
  • 2 tbsp apple cider vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Wash the beets and cook them unpeeled on a baking tray in the oven for about 1 hour until soft. Let them cool, then peel and grate them. Finely chop the onions, walnuts, and herbs, mince the garlic, and mix all the ingredients with the vinegar, salt, and pepper. (It’s all very quick with a food processor!) Refrigerate for at least two hours and serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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