Walnut Beet Salad with Garlic Mayonnaise Dressing
This garlic mayonnaise beet salad with walnuts and fresh herbs is simple but surprisingly delicious and a perfect side dish to any meal.
Ingredients
- 500g/1lbs beets approximately 4 medium beets
- 65g/1/2cup chopped walnuts plus 1 tbsp for serving
- 1 tbsp fresh parsley, chopped plus a punch for serving
- 1 tbsp fresh dill, chopped plus a pinch for serving
- salt to taste
- 0.5 clove garlic, pressed
- 125ml/1/2cup mayonnaise (full fat or low fat)
- 1 tbsp white wine vinegar
- 1 ½ tsp Dijon mustard
- 1 tbsp cold water to loosen the dressing
- black pepper to taste
Instructions
- Trim the beet leaves and wash them but do not peel as beetroot tends to bleed when boiled. Keeping the skins on reduces bleeding. Put them in a pot and cover with water, boil for 30 minutes for small beets. Test the doneness by piercing with a knife, the same way you would do with potatoes. Cool completely then peel and grate using a vegetable grater or a food processor, which is my preferred method.
- In a large bowl combine the grated beets, chopped walnuts and the herbs.
- In a mason jar combine the mayonnaise, pressed garlic, white wine vinegar, Dijon mustard and water. Cover with a lid and give a good shake until smooth. Pour the garlic mayonnaise dressing all over the beet salad and mix well. Taste and season with salt and pepper. Serve sprinkled with 1 tbsp of chopped walnuts and fresh herbs.
Notes
- Alternatively you can use pre-cooked vacuum packed beetroot, which makes this salad a snap to prepare.
- Fresh tarragon could also be used in addition or in place of the dill and parsley.
- Using food processor for grating is the quickest and the least messy way to work with beets. You can also use kitchen gloves to avoid hand staining.
Nutrition
Calories: 158kcalCarbohydrates: 12gProtein: 3gFat: 12gSaturated Fat: 1gCholesterol: 3mgSodium: 235mgPotassium: 325mgFiber: 3gSugar: 7gVitamin A: 98IUVitamin C: 5mgCalcium: 24mgIron: 1mg
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