Colorful, fragrant and very tasty Georgian salad can be prepared at any time of the year. The basis of the salad – baked beets – is supplemented with walnuts, onions, garlic, aromatic spices and fresh herbs.
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The salad can be served as an independent appetizer or as a side dish to main dishes. I am sure, it will not leave indifferent the lovers of delicious food, diversify any, including festive menu and for a long time will be remembered by your guests.
Ingredients (4 servings)
- Fresh dill 1 bundle
- Vegetable oil 1 tbsp.
- Coriander ground 1 pinch.
- Onion 1 pc.
- 2 pinches of sunflower seasoning.
- Wine vinegar 1 tbsp.
- Fresh parsley 1 bunch
- Walnuts 50 g
- Beet 350 g
- Garlic 3 cloves.
- Salt to taste
- Hot red pepper 1 pinch.
Instructions
- Prepare the necessary set of ingredients: beets, onions, garlic, wine vinegar, vegetable oil, salt and spices (chmeli suneli, coriander, hot red pepper).
- Beets should be washed without damaging the skin and the tail (so that all the juices and vitamins are better preserved), wrapped in two layers of foil, placed on a dry baking sheet and sent into a heated to 200 degrees oven for 40-55 minutes. Baking time depends on the size of the beets.
- If there is no opportunity to bake the beets, you can boil them in the rind.
- Grate the beets on a coarse grater or cut into julienne. Place in a bowl.
- Cut the onions into half rings, pour boiling water over them for 5 minutes and then rinse with clean water, thus removing the bitterness.
- Add the onions to the beets.
- Finely chop the dill and parsley.
- Place in a separate bowl.
- Chop the nuts not too finely with a knife.
- Add the nuts, crushed garlic, salt and all the spices to the bowl.
- Pour in the wine vinegar and stir.
- Mix the beets and onions with the marinade.
- Dress with vegetable oil.
- The salad will taste better if you let it stand for 30-40 minutes before serving.
Very tasty!
Bon appetit!
