Beet Salad with Garlic and Walnuts
This simple beet salad combines the natural sweetness of cooked beets with garlic, crunchy walnuts and a creamy dressing. It works equally well for everyday meals or a festive table.
Updated : 28 October, 2026
Easy
About 30 min.
Ingredients
2
Beetroot
1
Garlic
50 grams
Walnut
1.5 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose firm beets without dents or signs of spoilage. You can use ready-shelled walnuts or shell them yourself.
Step 2
Wash the beets thoroughly, place them in a pot and cover with cold water. Bring to a boil over medium heat, then reduce the heat and cook for 30–60 minutes, depending on their size. The beets are ready when a knife pierces them easily. Let them cool, then peel.
Step 3
Grate the beets on a medium grater. Alternatively, cut them into small cubes or thin strips, or use a coarse grater.
Step 4
Transfer the grated beets to a salad bowl. Peel the garlic and press, finely grate or chop it. Season with salt and ground black pepper to taste, keeping in mind that mayonnaise is already salty.
Step 5
If desired, lightly toast the walnuts in a dry frying pan for extra crunch and aroma. Finely chop them with a knife or crush them in a mortar.
Step 6
Add the walnuts and mayonnaise to the beets and mix well. Instead of mayonnaise, you can use sour cream, a mixture of mayonnaise and sour cream, or plain yogurt.
Step 7
Serve the salad in a deep salad bowl or shape individual portions with a serving ring. Garnish with fresh herbs and walnut pieces if desired.
Author note
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