Georgian Beetroot Salad with Walnuts
Georgian Beetroot Salad with Walnuts
Ingredients
For the Roasted Beetroots
- 2 beetroots, large
For the Salad
- 1 red onion, thinly sliced into half-moons
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 cup walnuts, coarsely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1 teaspoon Khmeli Suneli
- 2 tablespoons lemon juice, from 1/2 lemon
- 3 tablespoons olive oil
- 2 garlic, cloves, pressed
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the beetroots by washing them thoroughly. Individually wrap each beetroot tightly in aluminum foil.
⏱️ 5 min•🌡️ 375
- 2
Place the foil-wrapped beetroots on a baking sheet and roast in the preheated oven for 1 1/2 hours, or until they are fork-tender. The exact time may vary depending on the size of the beetroots.
⏱️ 90 min•🌡️ 375
- 3
While the beetroots are roasting, prepare the other salad components. Thinly slice the red onion into half-moon shapes. Finely chop the fresh cilantro, dill, and parsley. Coarsely chop the walnuts.
⏱️ 10 min
- 4
In a large mixing bowl, combine the sliced red onion, chopped fresh herbs, and chopped walnuts. Add the salt, black pepper, paprika, and Khmeli Suneli. Squeeze the lemon juice over the ingredients, then drizzle with olive oil. Press the garlic cloves directly into the bowl.
⏱️ 10 min
- 5
Once the roasted beetroots are tender, carefully remove them from the oven and let them cool slightly until they are comfortable to handle. Unwrap them, then peel off the skin (it should slide off easily). Dice the peeled beetroots into 1/2-inch cubes.
⏱️ 10 min
- 6
Add the diced beetroots to the mixing bowl with the other salad ingredients. Using two spoons, thoroughly mix all the components together until everything is well combined and the beetroots are evenly coated with the dressing and spices.
⏱️ 5 min
- 7
Cover the bowl and refrigerate the Georgian Beetroot Salad for at least 30 minutes to allow the flavors to meld and deepen. This chilling step is crucial for the best taste.
⏱️ 30 min
- 8
Serve the salad chilled as a vibrant side dish or a light main course. Garnish with extra fresh herbs or a few walnut pieces, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Georgian Beetroot Salad with Walnuts
Ingredients
For the Roasted Beetroots
- 2 beetroots, large
For the Salad
- 1 red onion, thinly sliced into half-moons
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 cup walnuts, coarsely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1 teaspoon Khmeli Suneli
- 2 tablespoons lemon juice, from 1/2 lemon
- 3 tablespoons olive oil
- 2 garlic, cloves, pressed
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the beetroots by washing them thoroughly. Individually wrap each beetroot tightly in aluminum foil.
⏱️ 5 min•🌡️ 375 - 2
Place the foil-wrapped beetroots on a baking sheet and roast in the preheated oven for 1 1/2 hours, or until they are fork-tender. The exact time may vary depending on the size of the beetroots.
⏱️ 90 min•🌡️ 375 - 3
While the beetroots are roasting, prepare the other salad components. Thinly slice the red onion into half-moon shapes. Finely chop the fresh cilantro, dill, and parsley. Coarsely chop the walnuts.
⏱️ 10 min - 4
In a large mixing bowl, combine the sliced red onion, chopped fresh herbs, and chopped walnuts. Add the salt, black pepper, paprika, and Khmeli Suneli. Squeeze the lemon juice over the ingredients, then drizzle with olive oil. Press the garlic cloves directly into the bowl.
⏱️ 10 min - 5
Once the roasted beetroots are tender, carefully remove them from the oven and let them cool slightly until they are comfortable to handle. Unwrap them, then peel off the skin (it should slide off easily). Dice the peeled beetroots into 1/2-inch cubes.
⏱️ 10 min - 6
Add the diced beetroots to the mixing bowl with the other salad ingredients. Using two spoons, thoroughly mix all the components together until everything is well combined and the beetroots are evenly coated with the dressing and spices.
⏱️ 5 min - 7
Cover the bowl and refrigerate the Georgian Beetroot Salad for at least 30 minutes to allow the flavors to meld and deepen. This chilling step is crucial for the best taste.
⏱️ 30 min - 8
Serve the salad chilled as a vibrant side dish or a light main course. Garnish with extra fresh herbs or a few walnut pieces, if desired.