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 Beetroot Salad with Hazelnut Recipe
A simple, delicious salad with a new twist. It is suitable for a festive table, as well as for an ordinary family lunch or dinner.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Greek Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Greek Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the beets and cook them in your favorite way: cook or bake. I was cooking at speed. When the beetroot has cooled, peel and cut into slices. Heat the nut in a dry hot frying pan. Then chop coarsely with a knife.
    Wash the beets and cook them in your favorite way: cook or bake. I was cooking at speed. When the beetroot has cooled, peel and cut into slices. Heat the nut in a dry hot frying pan. Then chop coarsely with a knife.
  2. For dressing, garlic is passed through a press. Finely chop the parsley. In a deep bowl, mix the parsley and garlic. I added olive oil, balsamic vinegar. Salt and pepper to taste. Beat everything well with a fork.
    For dressing, garlic is passed through a press. Finely chop the parsley. In a deep bowl, mix the parsley and garlic. I added olive oil, balsamic vinegar. Salt and pepper to taste. Beat everything well with a fork.
  3. I spread out the beet slices, poured the dressing and sprinkled with hazelnuts. A simple, tasty and healthy dish is ready.
    I spread out the beet slices, poured the dressing and sprinkled with hazelnuts. A simple, tasty and healthy dish is ready.
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