Ingredients with Measurements:
- 4 medium-sized beets, peeled and grated
- 1/2 cup of walnuts, chopped
- 1/2 cup of raisins
- 1/4 cup of parsley, chopped
- 1/4 cup of dill, chopped
- 1/4 cup of green onions, chopped
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Wrap the beets in foil and roast them in the oven for 45-50 minutes or until they are tender.
3. Once the beets are done, let them cool down and then grate them.
4. In a large bowl, mix the grated beets, chopped walnuts, raisins, parsley, dill, and green onions.
5. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
6. Pour the dressing over the beet mixture and toss everything together until it is evenly coated.
7. Serve the salad chilled or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 230
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- You can substitute the walnuts with pecans or almonds.
- You can substitute the raisins with dried cranberries or chopped dates.
- You can substitute the parsley and dill with cilantro or mint.
- You can substitute the apple cider vinegar with white wine vinegar or lemon juice.
- You can substitute the honey with maple syrup or agave nectar.
Variations:
- Add some crumbled feta cheese or goat cheese for a creamy texture.
- Add some sliced avocado for extra creaminess and healthy fats.
- Add some chopped apples or pears for a sweet and crunchy element.
- Add some cooked quinoa or brown rice for a more filling salad.
Tips and tricks:
- Use gloves when handling the beets to avoid staining your hands.
- You can roast the beets ahead of time and keep them in the fridge until you are ready to make the salad.
- You can also use canned beets if you are short on time.
- Make sure to chop the walnuts finely so they distribute evenly throughout the salad.
- Taste the dressing before adding it to the salad and adjust the seasoning to your liking.
Storage instructions:
- Store the leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped herbs or nuts for a pop of color and texture.
Garnishes:
- Chopped herbs
- Chopped nuts
- Crumbled cheese
Pairings:
- This salad pairs well with grilled chicken or fish.
- It also goes well with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Grilled corn
- Quinoa salad
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
- If the salad is too sweet, add more vinegar or lemon juice to balance the flavors.
- If the salad is too tangy, add more honey or maple syrup to sweeten it up.
Food safety advice:
- Make sure to wash the beets thoroughly before roasting them.
- Store the salad in the fridge and consume it within 3 days to avoid foodborne illness.
Food history:
- Bilozhar is a Ukrainian dish that typically consists of grated beets, garlic, and walnuts. This salad is inspired by that traditional recipe.
Flavor profiles:
- This salad is sweet, tangy, and nutty with a hint of herbaceousness.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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