Beet salad with boiled beetroot
Description
The salad is quick and easy to prepare. The beet for the salad can be baked in the oven, in a microwave, or boiled. I have a little secret to speed up the boiling process. I place the beet in a pot with water and bring it to a boil, then immediately drain the water and pour cold water over the vegetable, after which I continue boiling the beet until done. Due to the sudden temperature change, the beet cooks faster. The salad is ready to serve.
Instructions
- 1
Step 1
1. I boil the beetroot, then remove and let it cool (this takes about 1-1.5 hours). I shell the walnuts.
- 2
Step 2
2. Peel the beetroot and grate it on a coarse grater. Chop the walnuts into coarse crumbs, but not too fine (using a blender or rolling pin). Peel the garlic, press it through a garlic press, and add a couple of tablespoons of plain natural yogurt without additives.
- 3
Step 3
3. Mix all ingredients in a salad bowl; the salad can be served immediately, garnished with walnut kernels.