Beet Salad

Beet salad cooked in vinegar with touches of garlic and topped with walnuts and coriander

  • AppetizersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Beet, 2 units
cut into cubes
Canned natural vinegar 5%, 1/4 cup
Sugar, 1½ flat tablespoons
Salt, 1/4 flat teaspoon
Garlic, 3 cloves
Walnuts, 1 handful
Coriander, 1 cup
Water, as needed
for cooking


1. Peel the beets, cut into small cubes and put in a pot.
2. Add the water, vinegar, sugar, salt and garlic.
3. Bring to a boil and cook for about 10-15 minutes until the beets are cooked enough.
4. Remove to a suitable bowl, add the walnuts and coriander and mix.
5. Keep in the refrigerator.
6. Bon appetite (:

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 130 cal 122 cal
Proteins 3 g 3 g
Carbohydrates 16 g 15 g
Fat 7 g 6 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Beet Salad
Beet salad with vinegar
Beet Salad
Beet Salad