- 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
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.
- 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.
Calories: 158kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 235mg | Potassium: 325mg | Fiber: 3g | Sugar: 7g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg