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Print Recipe
 Beet Salad with Turnips and Nuts Recipe
For quick salad preparation, 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 more useful!
Course Dinner Dishes, Holiday Food, Lean Food, Lunch Second Breakfast, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Asian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lean Food, Lunch Second Breakfast, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Asian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products for cooking. Boil the beets in advance and cool them. 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 beets in advance and cool them. 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 put them in boiling salted water for 2-3 minutes. Then drain in a colander.
    Peel the turnips, cut them into cubes and put them in boiling salted water for 2-3 minutes. Then drain in a colander.
  3. Dry the turnips and fry them in 1-2 tbsp of vegetable oil for 5 minutes. I cooked with refined sunflower oil.
    Dry the turnips and fry them in 1-2 tbsp 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 salad leaves. Chop the garlic. Squeeze the juice out of half a lemon. Fry the walnuts in a dry pan for 1-2 minutes, then chop them 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 salad leaves. Chop the garlic. Squeeze the juice out of half a lemon. Fry the walnuts in a dry pan for 1-2 minutes, then chop them 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 the garlic. Add the remaining vegetable oil, lemon juice, salt, black pepper and beat well with a fork.Tear the lettuce leaves with your hands and place them on plates. Top with beetroot slices. In the middle, place the fried turnips.
    For dressing, finely chop the parsley and mix with the garlic. Add the remaining vegetable oil, lemon juice, salt, black pepper and beat well with a fork.Tear the lettuce leaves with your hands and place them on plates. Top with beetroot slices. In the middle, place the fried turnips.
  6. Pour over the dressing.
    Pour over the dressing.
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