Walnut Beet Salad with Garlic Mayonnaise Dressing
This garlic mayonnaise beet salad with walnuts and fresh herbs is simple but surprisingly delicious and a perfect side dish to any meal.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500g/1lb beets (approximately 4 medium beets)
- 65g/1/2cup chopped walnuts (plus 1 tbsp for serving)
- 1 tbsp fresh parsley, chopped plus a punch for serving
- 1 tbsp fresh dill, chopped plus a pinch for serving
- salt to taste
- ½ clove garlic, pressed
- 125ml/1/2cup mayonnaise (full fat or low fat)
- 1 tbsp white wine vinegar
- 1½ tsp Dijon mustard
- 1 tbsp cold water to loosen the dressing
- black pepper to taste
Instructions
- 1
Trim the beet leaves and wash them but do not peel as beetroot tends to bleed when boiled. Keeping the skins on reduces bleeding. Put them in a pot and cover with water, boil for 30 minutes for small beets. Test the doneness by piercing with a knife, the same way you would do with potatoes. Cool completely then peel and grate using a vegetable grater or a food processor, which is my preferred method.
- 2
In a large bowl combine the grated beets, chopped walnuts and the herbs.
- 3
In a mason jar combine the mayonnaise, pressed garlic, white wine vinegar, Dijon mustard and water. Cover with a lid and give a good shake until smooth. Pour the garlic mayonnaise dressing all over the beet salad and mix well. Taste and season with salt and pepper. Serve sprinkled with 1 tbsp of chopped walnuts and fresh herbs.