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 Beet Salad with Turnips and Nuts Recipe
For a quick salad, boil or bake beets in advance, and instead of turnips, you can take rutabaga or radish. Prepare this delicious salad, it will make any menu healthier!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Products for cooking. Boil the beetroot in advance and cool it. According to the recipe, two turnips are recommended (they are in the photo), but now I took one for the salad (100 g).
    Products for cooking. Boil the beetroot in advance and cool it. According to the recipe, two turnips are recommended (they are in the photo), but now I took one for the salad (100 g).
  2. Peel the turnips, cut them into cubes and dip them in boiling salted water for 2-3 minutes. Then flip it into a colander.
    Peel the turnips, cut them into cubes and dip them in boiling salted water for 2-3 minutes. Then flip it into a colander.
  3. Dry the turnips and fry in 1-2 tablespoons of vegetable oil for 5 minutes. I cooked with refined sunflower oil.
    Dry the turnips and fry in 1-2 tablespoons of vegetable oil for 5 minutes. I cooked with refined sunflower oil.
  4. Peel the beets and cut them into slices. Wash and dry the lettuce leaves. Chop the garlic. Squeeze the juice out of half a lemon. Fry walnuts in a dry frying pan for 1-2 minutes, then chop coarsely with a knife. I took pine nuts, they do not need to be crushed.
    Peel the beets and cut them into slices. Wash and dry the lettuce leaves. Chop the garlic. Squeeze the juice out of half a lemon. Fry walnuts in a dry frying pan for 1-2 minutes, then chop coarsely with a knife. I took pine nuts, they do not need to be crushed.
  5. For dressing, finely chop the parsley and mix with garlic. Add the remaining vegetable oil, lemon juice, salt, ground black pepper and whisk well with a fork.Tear the lettuce leaves with your hands and arrange them on plates. Place the beetroot slices on top. Put the fried turnips in the middle.
    For dressing, finely chop the parsley and mix with garlic. Add the remaining vegetable oil, lemon juice, salt, ground black pepper and whisk well with a fork.Tear the lettuce leaves with your hands and arrange them on plates. Place the beetroot slices on top. Put the fried turnips in the middle.
  6. Ready.
    Ready.
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