Do you have a favorite way to eat beets? We do! This creamy beet salad with walnuts. Simple ingredients and a deep pink color that looks gorgeous on a plate… Clean eating, made delicious!
Serves: 1 large bowl Preparation time: 20′ Cooks in: 30′ Ready in: 50′
600gr beetroot, skin on, no leaves
100gr walnuts, chopped
For the sauce:
60ml Greek yogurt
2 tbsp balsamic vinegar
½ or 1 garlic clove, crushed (optional)
3 tbsp extra-virgin olive oil
2-3 tbsp beetroot liquid
Boil beetroots with skin on for 30 minutes or until tender. Let cool and remove skin. Grate beetroots. Drain on kitchen paper. Reserve 1/2 cup of boiling liquid.
For the creamy sauce: In a bowl combine well all ingredients. Check for salt and add a little extra if necessary.
In a bowl combine grated beetroots with sauce and walnuts. Let in the fridge for 30 minutes before serving.