Red Beet Salad

Name: Red Beet Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 2 bunch young red beets (with greens); 2 onions (blue); 80 g Walnuts; 50 ml red wine vinegar (mild); 4 tbsp olive oil; Salt; Pepper; mint (optional); lovage (optional)

Prep: 45min

| Servings: 4 | Cook: 15min

Red beet salad is a recipe with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!

Ingredients

2 bunch young red beets (with greens)
2 onions (blue)
80 g Walnuts
50 ml red wine vinegar (mild)
4 tbsp olive oil
Salt
Pepper
mint (optional)
lovage (optional)

Instructions

1.
Wash the beetroot, trim the leaves and set aside the young tender leaves. Boil the beetroots in salted water for about 15 minutes, then peel and cut into halves or quarters as needed. Season the warm beets with vinegar, salt and pepper.
2.
Peel the onions, halve them and slice into thin rings; blanch for 2 minutes, drain and add to the beetroot. Let the salad rest for 30 minutes. In the meantime wash the fine beet leaves and herbs, shake dry and trim slightly if desired. Roughly chop the walnuts and lightly toast them in a dry pan. Mix the herbs with the walnuts and olive oil into the salad, season, serve in bowls with fresh bread.