Ingredients needed for your Salad with Beetroot and Walnuts
- 200 g of red beets boiled and peeled
- 100 g mixed greens salad
- 1 red onion fresh or marinated
- 1 handful of walnuts
- 3 Esslöffel Olivenöl
- 1 Esslöffel Balsamico weiß oder Apfelessig
- 1 Esslöffel Ahornsirup
- Salz nach Geschmack
- schwarzer Pfeffer nach Geschmack
5-6 years ago, my grandmother got an internal hemorrhage and her doctor advised her to eat red beets. As a result, the family ended up with a huge beetroot crop, a large wine barrel full of beets and almost no one willing to consume it. How many bags I brought back to Sofia (the capital of Bulgaria)… where I was living and working at this time ;). A lot of my closest friends were forced to like it :). Since then I have a secret stock of red beet recipes.
The miracle of red beet is full of antioxidants and vitamins. It is extremely rich in sugars, useful acids – oxalic, citric and malic, proteins, pectin, carotene and vitamins C, B1 and B2, E, PP and U.
By eating red beets, our body is supplied with mineral salts of potassium, magnesium, iron, copper, zinc, cobalt, molybdenum, manganese, fluorine, boron, vanadium, iodine, cesium and rubidium. Beetroot is also rich in iodine and contains an impressive amount of fiber.
Beetroot can cause mild side effects, which include nausea and stomach upset because of the betaine it contains. Red beets should be avoided if you have diarrhea, diabetes or acid reflux disease. This also applies to people with low blood pressure as the vegetable acts as a vasodilator.
Consumed in limited quantities, the beetroot is extremely beneficial. The roots and leaves are also nutritious, unfortunately I rarely find beets with leaves on the market. Here in Germany, red beets are usually sold already cooked. If you buy raw beets, the cooking time varies according to the size of the vegetable, between 30 minutes and 2 hours. The smaller the beet, the tastier and easier to cook.
This recipe salad with beetroot is easy and super quick to prepare if you have already cooked beets. If not, you can pre-cook and store them in the fridge for several days.
If you are looking for other colourful beetroot recipes then check out those – BEETROOT SPREAD WITH SUNFLOWER SEEDS, LENTIL SALAD WITH ROASTED BEETROOT. Use the search option and type “beetroot” to find many more recipes with this wonderful vegetable.
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How to prepare this tasty Salad with Beetroot and Walnuts
Salad with beetroot and walnuts
Ingredients
- 200 g of red beets boiled and peeled
- 100 g mixed greens salad
- 1 red onion fresh or marinated
- 1 handful of walnuts
For the dressing
- 3 tbs olive oil
- 1 tbs white balsamic vinegar or apple cider vinegar
- 1 tbs maple syrup
- Salt to taste
- Black pepper to taste
Instructions
- Wash the salad green well and if needed break it into large pieces. Cut the beet in cubes and add to the salad. Cut the onions and add into the salad.
- In a cup, mix olive oil, balsamic vinegar, salt and pepper to taste.
- Pour the dressing over the salad and generously sprinkle with walnuts.