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A salad with beetroot and walnuts


  • 6 medium sized beetroots
  • 3 tbsp apple vinegar
  • 4 tbsp vegetable oil
  • 1 tbsp canned grated horseradish
  • 1 pinch sugar
  • 1 cucumber
  • 200 g mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp mustard
  • 100 g feta cheese
  • 2 tbsp crushed walnuts
  • 50 g lettuce
  • 1 tbsp sesame

salt, pepper to taste


    • 1. Wash the beetroot with a brush, run cold hot over it, bring it up to the boil and cook on the low heat for 2 hours. Drain water, let the beetroot get chilled a little, peel and cut into thick rings.
    • Combine the vinegar with vegetable oil, the horseradish, salt, pepper and a pinch of sugar.
    • Run the beetroot over with the previously made marinade and let it rest for 30 minutes. 
    • Wash the cucumber, dry it, slit it and then chop. Wash lettuce also, dry again and tear into large pieces. Cut feta cheese into some neat cubes.
    • Mix everything with the beetroot and sprinkle some walnuts.
    • As for the sauce, you have to combine the mayonnaise with lemon juice and mustard, add salt and pepper. Put everything into the salad bowl.
    • Fry some sesame until it is slightly brown without adding the oil, add the result to the sauce ( also adore with greens) and serve with the salad.