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Russian beetroot salad with walnuts and garlic mayonnaise

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Ingredients for 4 servings:

  • 500 g beetroot, cooked, vacuum-packed
  • 100 g walnuts, coarsely chopped
  • 1 clove(s) garlic
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream, or crème fraîche
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Grate the beetroot with a coarse grater and drain in a sieve, squeezing a little if necessary. Mix the mayonnaise and sour cream together, add a pinch of salt, and press in the garlic clove. Mix everything together and stir in the walnuts. This salad is a hit at buffets and goes well with baguette, boiled potatoes, or wedges.

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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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