Fantastic beetroot salad
Igor Gjozinski
5/21/2025
Updated on
5/5/2026
Public
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Medium
Servings:
4
Total Weight:
606g
Time Breakdown
Preparation
25m
Cooking
1h 50m
Total Time
2h 15m
Nutrition
4
121
Calories
4
2.8 g
Protein
4
15.1 g
Carbs
4
6.5 g
Fat
Sugar:
10.5 g
Fiber:
3.2 g
Saturated Fat:
0.7 g
Unsaturated Fat:
4.5 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
69.5 mg
Calcium:
22.3 mg
Iron:
0.9mg
Potassium:
387.9mg
Salt:
0g
Ingredients 10
Servings:
Beetroot
300
Gram
132.0
5.1g
30.0g
0.0g
Onion
60
Gram
27.0
0.6g
6.6g
0.0g
Parsley
15
Gram
5.4
0.4g
0.0g
0.1g
Walnuts
50
Gram
131.0
3.0g
2.7g
13.4g
Celery ( italian)
40
Gram
5.6
0.3g
1.2g
0.1g
Apple
100
Gram
58.0
0.7g
15.0g
0.2g
Fresh lemon juice
20
Gram
2.4
0.0g
0.8g
0.0g
Garlic
6
Gram
8.9
0.4g
2.0g
0.0g
Cold pressed sunflower oil
12
Gram
106.1
0.0g
0.0g
12.0g
Sweet Ground Red Paprika (spice)
3
Gram
8.6
0.5g
1.9g
0.3g
Cooking Instructions
Tasteful and healthy salad as a main dish or Office survival meal
A dash of olive oil
50 g walnuts
1 small onion
1 clove garlic, minced
A handful of fresh parsley, finely chopped
Juice of half a lemon
2 tbsp cold-pressed sunflower oil
1/3 tsp cumin seeds
1 celery stalk
1 sweet apple
1/2 tsp salt (or to taste)
1/2 tsp smoked paprika
1/4 tsp black pepper
Instructions:
1. Preheat the oven to 190°C (375°F). Wash the beetroots, drizzle them with a little olive oil, wrap in aluminum foil, and roast for 1.5 hours.
2. While the beets are baking, crush the walnuts into small pieces and place them in a small bowl. Toast in the microwave on high for 3 minutes, or until aromatic.
3. Thinly slice the onion into half-moons. In a bowl, combine the cooled walnuts, onion, minced garlic, chopped parsley, cumin seeds, lemon juice, sunflower oil, and salt. Mix well and let it marinate in the refrigerator for 1 hour.
4. Once the beets have cooled, peel them and cut into strips approximately 2x1 cm in size.
5. Dice the celery stalk and the sweet apple into small cubes.
6. Combine the marinated walnut-onion mixture with the beetroot, celery, and apple. Mix thoroughly. Adjust seasoning with more lemon juice or salt if needed. Add black pepper and smoked paprika, and mix again.
Bon appétit!