Red beet salad with walnuts
In restaurants, beetroot is often served in the form of pkhali (poached), although the salad version is more classic and textural. Ingredients: * Beet: 1 kg * Walnuts: 150-200 g (chopped or coarsely ground) * Garlic: 2 cloves * Herbs: coriander, celery, parsley * Onion: 1 head (preferably red onion) * Vinegar or pomegranate juice: to taste * Salt and pepper: to taste
Method of preparation: 1. Preparation of beetroot: cook beetroot in the skin (so it preserves its color better). When cool, peel and cut into small cubes or grate on a large grater. 2. Sake: finely chop greens and onions. Crush the garlic. 3. Mixing: Place chopped beets in a large bowl, add walnuts, greens, onions, garlic, salt, pepper and vinegar. 4. Packaging: Mix well and let stand for at least 30 minutes to infuse the flavors. A little secret: restaurants often add a little black pepper and dried coriander to beet salad, which makes the dish more spicy.
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