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Print Recipe
Beetroot Salad with Hazelnuts Recipe
A simple, tasty salad with a new twist. Suitable for a festive table, as well as for a regular family lunch or dinner.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the beets and cook them in your favorite way: cook or bake. I cooked it for speed. When the beets were cold, they were peeled and sliced. Heat the nuts in a dry, hot pan. Then she chopped it up with a knife.
    Wash the beets and cook them in your favorite way: cook or bake. I cooked it for speed. When the beets were cold, they were peeled and sliced.
Heat the nuts in a dry, hot pan. Then she chopped it up with a knife.
  2. For dressing garlic passed through the press. Finely chopped parsley. In a deep bowl, I mixed parsley and garlic. I added olive oil and balsamic vinegar. I added salt and pepper to the eye. Well all whipped up with a fork.
    For dressing garlic passed through the press. Finely chopped parsley. In a deep bowl, I mixed parsley and garlic. I added olive oil and balsamic vinegar. I added salt and pepper to the eye. Well all whipped up with a fork.
  3. Spread out the beet slices, poured the dressing and sprinkled with hazelnuts. A simple, delicious and healthy dish is ready.
    Spread out the beet slices, poured the dressing and sprinkled with hazelnuts.
A simple, delicious and healthy dish is ready.

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