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Beetroot and nut salad

Beet and Pine Nut Salad

A healthy little salad that beet lovers won't be able to resist! I first made this during Lent, so I used vegetable oil instead of mayonnaise. I figured it'd taste better with mayo, but it turned out that's not the case at all. It's tasty, nourishing, and best of all, quick to throw together — most of the time goes into boiling the beets.

Svetlana

Recipe author

Composition / ingredients

Servings:

Beets

Garlic

Pine nuts

100

Vegetable oil

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 50 % 15 g

Carbohydrates 40 % 12 g

183 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

Boil the beets.
Step 2:

Grate the beets on the coarse side of a grater.
Step 3:

Grate the garlic on the fine side. Combine the beets, garlic, and pine nuts, and add the oil (you can use mayonnaise instead of oil, though not during a fast, of course). Toss everything together and garnish with fresh herbs if you like.