Beetroot salad with garlic and walnuts

Grandma's holiday-table salad – with yoghurt instead of mayonnaise.

⏱ 10 min · serves 1 · Lithuanian home cooking · Not spicy at all

154kcal
5 gprotein
18 gcarbs
8 gfat
5 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Tree nuts and Milk

Ingredients (serves 1)

  • Beetroot (cooked, e.g. vacuum-packed)150 g
  • Walnuts10 g
  • Natural yoghurt40 g

Also: Garlic, salt

Method

  1. If the beetroot is raw, wash it and cook in a covered pot over medium heat for 50–60 min, until a knife slides in easily. It's handy to do this in advance.
  2. Cool the boiled or roasted beetroot (150 g), peel it and grate it coarsely.
  3. Chop the walnuts (10 g) with a knife; crush or very finely chop 1 garlic clove.
  4. Mix the beetroot with the yoghurt (40 g), garlic and walnuts. Season lightly with salt and serve.

Tips

  • Roast the beetroot in foil in the oven – it will be sweeter than boiled.

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Find this recipe in

SnacksLithuanian classicsCheap recipesQuick recipesVegetarianSaladsGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.