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Beetroot salad with raisins

Beet Salad with Raisins

A simple, tasty salad that comes together fast! Lunch and dinner usually call for a salad alongside the main course. In summer that's often a fresh-vegetable salad; in winter, salads made from long-keeping fall vegetables like beets and carrots take their place. Beets make all sorts of delicious dishes, the simplest being salads from boiled beets. Lots of ingredients pair well with beets — and a beet salad with raisins is especially good.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beets

Raisins

Garlic

Walnuts

Pine nuts

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 41 % 11 g

Carbohydrates 48 % 13 g

156 kcal

GI: 7 / 29 / 64

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients. The stars of this salad are beets and raisins, as the name suggests, with garlic and walnuts rounding out and boosting the flavor. Feel free to add to or change the lineup. Wash the beets and boil them in their skins. The salad's flavor depends not just on the ingredients and the beet variety, but also on how you cook them.
Step 2:

Over-boiling beets not only hurts their texture and strips out nutrients, it dulls the flavor too. So it's best to roast them or boil them for no more than half an hour. To speed up boiling, add a teaspoon of baking soda to the water. Take the beets out, let them cool, peel them, grate them on the medium side of a box grater, and put them in a deep bowl.
Step 3:

Look for raisins without a glossy sheen — a matte surface is a sign the dried fruit is natural and hasn't been treated with chemicals in processing or storage. Rinse the raisins well under running water, cover them with hot water, and let them sit about 15 minutes to plump up. Drain and pat them dry on a paper towel. Peel the garlic and grate it on a fine grater or press it through a garlic press. Shell the walnuts and chop the kernels finely with a knife.
Step 4:

Add the raisins, a handful of pine nuts, and the chopped garlic and walnuts to the beets.
Step 5:

Add salt to taste if needed. Dress the salad with mayonnaise — you can use sour cream instead for a lighter dish. Toss to combine. Let the salad chill briefly in the fridge, then serve.
Step 6:

Serve it in a large bowl or in individual portions. This salad earns its place on a holiday table as a zesty starter, and it rounds out a weeknight lunch or dinner just as well. Enjoy!