Recipes › Lunch

Beetroot and Walnut Salad with Garlic

Beetroot and Walnut Salad with Garlic – Forkwise recipe card (illustration, no photo yet)
LunchSerbian⏱ 70 minServes 4EasyForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 4 medium beetroots
  • ½ cup walnuts, roughly chopped
  • 2 garlic cloves, crushed
  • 3 tbsp sunflower oil

…and 3 more ingredients.

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Ingredients

  • 4 medium beetroots
  • ½ cup walnuts, roughly chopped
  • 2 garlic cloves, crushed
  • 3 tbsp sunflower oil
  • 1 tbsp white wine vinegar
  • ½ tsp salt
  • 2 tbsp chopped parsley

Method

  1. Boil the beetroots in their skins for 45 to 60 minutes until tender. Cool, peel and grate or dice.
  2. Mix with the garlic, oil, vinegar and salt.
  3. Stir in most of the walnuts and top with the rest and the parsley.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.