Ingredients with Measurements:
- 4 medium-sized beets, cooked and peeled
- 1/2 cup chopped walnuts
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the cooked and peeled beets into small cubes and place them in a large mixing bowl.
2. Add the chopped walnuts, fresh parsley, and crumbled feta cheese to the bowl.
3. In a separate small mixing bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until well combined.
4. Pour the dressing over the beet mixture and toss until everything is evenly coated.
5. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes (for cooking the beets)
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of red wine vinegar, you can use balsamic vinegar or apple cider vinegar.
Variations:
- Add sliced red onions or roasted garlic for extra flavor.
- Use different herbs such as dill or cilantro instead of parsley.
- Add some sliced oranges or grapefruit for a citrus twist.
Tips and tricks:
- To cook the beets, you can either roast them in the oven or boil them on the stove.
- If you don't like the taste of raw beets, you can roast them for an hour in the oven at 400°F before making the salad.
- Make sure to toss the salad well to evenly distribute the dressing.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped parsley or crumbled feta cheese.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or pita chips.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled asparagus
Troubleshooting advice:
- If the salad is too dry, add a little more olive oil or vinegar.
- If the salad is too wet, drain off any excess liquid.
Food safety advice:
- Make sure to wash the beets thoroughly before cooking.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Medynsky-Style Beet Salad is a traditional Ukrainian dish that has been enjoyed for generations.
Flavor profiles:
- This salad is sweet, tangy, and savory all at once.
Serving suggestions:
- Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
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Region: Russian
Taste: Tangy, Sweet, Sour, Earthy, Refreshing