Walnut and Beetroot Salad


Ultra Basic





A recipe allowed in a / / / diet.

Let’s not get scared by the cooking time here. Of the 75 minutes or so necessary for putting together this tasty salad, 55 minutes are for roasting the beetroot. This lets you easily peel it. Moreover, your beetroot gets smooth-textured and mildly and irresistibly sweet. Upgrade it by tossing crumbled walnuts together with other vegetable goodies.

Nutritional Chart

Calories: 229 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 5 g
  • 14 g
  • 24 g

Ingredients Needed for Walnut and Beetroot Salad

For the beetroot:

1 medium beetroot
1 tablespoon vegetable oil
2 garlic cloves, crushed

For the salad:

1 small celery stick, chopped
1 tablespoon walnuts, crumbled
½ medium red onion, sliced
2 teaspoons of vegetable oil
1 teaspoon balsamic vinegar

How to Make Walnut and Beetroot Salad

  1. For the beetroot:

    Lay an aluminum foil on the work surface and place the beetroot on it. Drizzle the beetroot with vegetable oil and wrap it with the aluminum foil.

  2. Roast for 55 minutes at 400⁰F/200⁰C.
  3. Remove from oven, unwrap it and peel it. Cut it half and slice it. Set aside.
  4. Add the crushed garlic to a small bowl, season with salt and mix until even.
  5. For the salad:

    Add the cooked beetroot, celery, walnuts, salted garlic, and onion to a bowl. Season with salt and pepper, drizzle with vegetable oil and balsamic vinegar then mix them until even.


Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top