Beet Salad Recipe
Julienne beets mixed with garlic, sour cream and walnuts
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Ingredients
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Vegetables
Dressing
Garnish
Method
Preparation of Beets
- 1
Cook the Beets
Place the beets in a pot, cover with water, and boil for about 45 minutes or until tender. You can also roast the beets in the oven at 400°F (200°C) for about 1 hour.
- 2
Cool and Peel
Once cooked, drain the beets and let them cool. After cooling, peel the skin off using your hands or a paper towel.
- 3
Julienne the Beets
Using a sharp knife or a mandoline, slice the beets into thin julienne strips.
Dressing Preparation
- 4
Mince Garlic
Peel and finely mince the garlic cloves.
- 5
Mix Dressing
In a bowl, combine the sour cream, minced garlic, olive oil, lemon juice, salt, and black pepper. Whisk until smooth and well combined.
Assembly
- 6
Combine Ingredients
In a large mixing bowl, add the julienned beets and pour the dressing over them. Toss gently to coat the beets evenly.
- 7
Garnish
Chop the walnuts and sprinkle them over the salad. Add chopped fresh parsley for garnish.