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Garlicky beetroot salad recipe

Garlicky beetroot salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

This is a simple but elegant dish of beetroot tossed with a garlic vinaigrette. Feel free to use more than the two cloves of garlic - I do! Serve on a bed of lettuce.

146 people made this

IngredientsServes: 4

  • 6 medium beetroots
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • salt to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Wash the beetroot and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beetroot, and then slipping of their skins. Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.

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Reviews & ratingsAverage global rating:(133)

Reviews in English (97)

Something else.I added a small red chopped chilli and some chopped fresh parsley, it tasted divine and looked fantastic, plus a little ground black pepper-02 Jul 2011

loved it - served it with rocket, red onion and grilled halloumi :-)-14 Apr 2015

This was delicious. I will definitely make it again.-16 Dec 2010

Beetroot and Halloumi Salad with Apples

I&rsquom a beetroot salad fanatic. There, I said it. Beetroot salad on the menu? I order it. Listing of things that bring me joy&hellipinsert beetroot salad. And speaking of joy, let&rsquos talk grilled halloumi. I am obsessed with this salty, squeaky, grillable cheese. I want to add it to everything, hence the creation of this glorious beetroot and halloumi salad. It strikes the perfect balance of sweet and salty, with an herby, garlicky dressing, toasted croutons, apples, and chopped walnuts.

Beet Salad with Walnuts and Garlic

Beets are staple in traditional Russian and Ukrainian cuisine. We use them in a Borshts and salads like Russian Herring salad or a Vinigrate salad.

This beet salad is creamy and crunchy at the same time. It works great as a side dish, as a spread or a salad.

4 medium beets
2 Tbsp. walnuts, finely chopped
3 garlic cloves, minced
2 Tbsp. mayonnaise
salt and pepper to taste

Wrap washed beets with foil and bake at 350F for about 50 minutes or until soft. When they are done let them cool. Peel the skin and run them through the grater. (You can also boil beets in water for that, just place beets in a small saucepan cover with water and bring to a boil, reduce the heat and simmer for about 35-40 minutes or until they are tender when beets are cooked take them out from water and set aside to cool. Peel the skin and run though the grater). Roasted or boiled- I prefer roasted but either way will do it.

In a separate bowl make the sauce: combine mayonnaise, garlic, salt, and pepper. Combine beets with the sauce. Add finely chopped walnuts and mix again. Season with salt and pepper. This salad can be made ahead of time and refrigerated. Serve as a salad with cold cuts, roasted meat or as a spread on good rye bread.

Garlicky Beetroot Hummus


2 medium beetroot, cooked
3 garlic cloves (more if you dare!)
1 Tbsp tahini
1 Tbsp extra virgin olive oil
1 tsp Dijon mustard
1/4 tsp ground cumin
a generous squeeze of lemon juice
a little sea salt to season

1. Process beetroot and garlic, tahini in a blender
2. Once it’s become paste, add olive oil and mustard and whiz until it becomes thick and smooth.
3. Season with salt and lemon.
4. Serve it immediately or refrigerate it to serve it cold.
5. Assemble the spinach and char-grilled capsicum on the bed of hummus and sprinkle nuts over the entire dish.

NB: For my halloumi dish, I warmed it in a sauce pan for a minute or two with a teaspoon of balsamic vinegar. For different variations, you can add some chickpeas or beans or cream cheese or feta cheese to bulk up as well as to smooth out beetroot taste.

Rosolli Salad – Colourful Finnish Salad For Christmas Table

I am writing this blog post in a very, veeeery relaxed mode at the moment. I just came home from swimming and then a hot, nice sauna! Once you start enjoying sauna, you easily get addicted to it! Anyway, after that very Finnish sauna, I had to come home and continue the blog post series about Finnish Christmas cuisine! So here is a colourful and delicious salad for your Christmas table (and of course you can also make it in other times of the year too!). If you know a different version of this salad, write about it in the comments below!

The Finnish word for Christmas table is “Joulupöytä” (Joulu: Christmas, pöytä: table simple enough, eh?). Rosolli salad is a very colourful and easy part of traditional joulupöytä.

I’ve been living in Finland for 5.5 years now but I have only been once in a traditional Finnish Christmas table – 3 years ago, I was invited to my friend’s family’s home in Nuuksio for Christmas dinner, and I ate and ate and ate!

The recipe, as you will see below is very easy. There is just a bit chopping to do, and a bit of boiling. But this simple recipe with simple ingredients makes a very humble but delicious salad. You can serve it mixed with the sauce or you can serve sauce separately.

Difficulty: ★☆☆ (easy)
(serves 4 people)

4 beetroots boiled and cut into cubes, or equivalent amount of pickled beetroot (I used pickled beetroot)
2 potatoes, boiled and cut into cubes
2 carrots, boiled and cut into cubes
1 onion, cut into small pieces
1 apple, cut into small pieces
2-3 pickled cucumbers, cut into small cubes (the original recipe I adopted this from, on, says only 1 cucumber but I love pickled cucumber so I used more..)

1 dl. / 6 tbsp. + 2 tsp. heavy cream (kuohukerma in Finnish)
1/2 tsp. vinegar (the original recipe uses white vinegar, but I used organic apple cider vinegar as it is my favourite..)
1/4 tsp. sugar
1/4 tsp. salt

1. Put all the salad ingredients in a bowl / plate and mix.

2. In a separate bowl, put cream and whip a little.

3. Add vinegar, sugar and salt in the cream and whip a bit more. Serve mixed with salad or separately.

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By Asli

I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.


Thank you for having these wonderful looking dishes available for viewing. I’m looking for a healthy, side dish to feed at least 40 people next week. Help?

You’re welcome! :) Did you check the whole side dishes category in the blog?
For instance the quinoa salad is really healthy, gluten free and you can add to it whatever you like! Or, if you are into ethnic food, you can check “Kisir” salad in the same category – a very delicious couscous salad from Turkish cuisine.

Hi, I live in Canada and the rosolli my mom makes only has cooked beets and carrots and raw onions. Some other people added small anchovy bits but I’ve never heard of apples or potatoes. I don’t know if this is a newer version (our recipe would be from the 1950s) or if it depends on what part of Finland you are from.

Hi! Anchovy bits sound interesting! I’m not from Finland but several Christmas dinners i’ve been invited to in various parts of Uusimaa, i’ve always had this salad this way. I may try with anchovy too! Cheers!

Our family recipe includes pickled herring in it. The dressing we use is sour cream nowadays.

I am a Finnish American and my grandmother made this on occasion. She cut her ingredients quite small and often did not mix them together but decorated the items in a pinwheel design, keeping each item separate. Of course it mixed together when you spooned it out or put it on your plate. I know she used vinegar as a dressing and I don’t know what else. Also maybe mayo sometimes. It was always a favorite of mine and I think I’d like to make it soon. Perhaps with some herring on the side.

Pinwheel design? Oh that sounds beautiful!

Hi! Christmas greetings from Prague from a Finn! Our family’s rosolli is usually just beatroot, carrot, pickled cucumber with onions, served with the dressing on the side, but it is also common to have it with cubed apples and potatoes, if that is your preference. If you add pickled herring, the salad is called “sillisalaatti”. It’s all good. Hauskaa Joulua!

Hi! Thanks for the info! Greetings from Helsinki!

Hi I have just looked at your recipe as I want to make it for the Jewish Breaking of the Fast meal, instead of a Russian salad which has no beetroot. My mother used to add pieces of herring!
Greeting from South Africa!

Oh yes, i’ve heard about adding herring in the salad or serving with it from some other people commenting here too! Enjoy!

In reference to the pickled cuccumbers … are they sweet? or kosher and garlicky? I am always looking for beet and carrot recipes.

Here in Finland the pickled cucumbers are rather sweet and not so garlicky. But you can adjust this recipe according to your own taste and try it with more garlicky cucumbers too!

It’s also quite common to add some liquid from the beetroot to the sauce to make it pink :)

Hi, I am making this for our family starter again this year. We always include it in our Christmas Eve meal. My late father was English and my mother is Finnish, so we always had 2 main Christmas meals – the 24th and 25th.

Our version of Rosolli includes everything mentioned above (except the herring as it’s a different dish), all cut up into small cubes. My Mother was born in 1937 and uses her Mother’s old cook book – before 1950, so on that basis is possibly quite traditional. The recipe is not very precise, it says things like, “take some carrots and potatoes, add some beetroot, some of this etc…” with no measurements whatsoever – I guess post war they did not want to be too prescriptive. You do end up maiking it to taste and from memory!

The key, I think, is in cubing the ingredients quite small and then making sauce – double cream whipped up with sour cream added and then the beetroot juice (if the quantity of beetroot does not add enough colour). We have always added the sauce to the salad and mixed into one dish.

ps – we find sharper apples, like bramley work best, however, mixing a sour and sweeter apple works fine – just empty your larder!!

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Welcome / Tervetuloa

I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

Garlicky Beet Salad with Yogurt and Walnuts

Tell me what comes to your mind when you read the blog title? Let me guess. Perhaps, just like me, you think it sounds super duper healthy? Am I right or am I right? I think I am right. Health on a plate, literally. Beets, garlic, plain yogurt, walnuts. Each ingredient in this salad I’ll write about speaks of nutrition and health benefits.

Beets? Vitamin C, fiber, anticancer properties, boost stamina, fight inflammation, and so on. Garlic? Packed with vitamins, wards off viruses, improves cholesterol levels, among other good things.

Walnuts? Powerful antioxidants, good for you. And yogurt, good old plain yogurt is an excellent source of protein and is loaded with calcium and vitamin D. So, what’s this salad all about? Health! Plus, it is beyond delicious. Every time I make it for our guests, I receive rave reviews.

Oh, by the way, if you are into celebrating Valentine’s day, perhaps this salad could be on your menu that day? A bright, passionate color representing a loving heart. Don’t you think? For that occasion, you could, if you wish, omit the garlic in the salad, but I am very much inclined to say just keep it. (I may be biased. Remember my garlic story ?) So I say, with this short “poem” I just made up: Garlic all the way, even on Valentine’s day:)

Garlicky Beet Salad with Yogurt and Walnuts

Note: For a smooth dip/spread, grate the cooked beets on the fine side of a box grater. Also, you can play with the amount of yogurt, walnuts, and garlic in the recipe. Add more or less yogurt if you wish, or increase or decrease walnuts and garlic to taste.

Variation: You can also add a few tablespoons of sour cream and mayonnaise to your salad—this will make the dressing tastier—or just sour cream (with yogurt) and not mayonnaise.

3 medium-size beets (preferably organic, better taste and color, plus healthier)
About 2 cups or as needed, plain yogurt (make it at home, it’s easy!)
2 cloves garlic, passed through a garlic press
Small handful of walnut halves, chopped (depending on how you like your walnuts in a salad, you can chop them either finely or coarsely but never too finely there should be some crunch in the salad)
Ground black pepper

Remove the greens from the beets, if any (do not discard of them—save for other uses, such as add to soups or stir-fry with onions). Cut off the stalk ends taking care not to cut through the beet flesh, otherwise the juices will seep during the cooking. Wash the beets.

Place the beets in a medium saucepan, large enough to fit all the beets. Fill the pan with water, to cover the beets. Bring to a boil, then reduce to medium and cook, until the beets are tender, about 40 minutes. Check for doneness by piercing the tip of a knife or a fork into the beet flesh. If it penetrates easily, the beets are ready. Drain and allow to cool.

When cool enough to handle, peel the beets and grade on the coarse side of a box grater. Place in a medium bowl. Add the plain yogurt (plus sour cream/mayo if making a variation), garlic, and walnuts. Season with salt and pepper to taste. Stir with a spoon to combine. Before serving, chill in the refrigerator at least 2 hours, to allow the flavors to blend.

Ingredient Substitutions for Roasted Beetroot Salad

Whilst this salad is very simple, you can still make a few substitutions to take advantage of ingredients you already have on hand:

  • Don’t have time to roast the beetroot? Use pre-cooked ready to eat beetroot or freshly boiled beetroot instead.
  • I have previously made this roast beetroot salad with golden beetroot, but I can tell you from personal experience it is not quite as good as a salad made with the traditional red variety. I have, however, found a mix of red, white and golden heirloom beetroot varieties to be a good combination. For the best flavour you really need to include some red beets in the mix.
  • Whilst the walnut oil is delicious in this salad, it is not essential. Don’t go and buy walnut oil especially for this salad. Olive oil makes a perfectly good substitute one that I use often when I have no walnut oil on hand. does provide the best flavour here, but you could use apple cider vinegar in its place if necessary.
  • Use sheep or cow’s milk feta cheese in place of the goats cheese.
  • Replace the rocket (arugula) with other salad greens. I have used baby beetroot leaves, spinach or mixed salad leaves when I have had no rocket on hand. work best in this salad, however roasted pecans may be used in place of the walnuts.

Beetroot and clementine salad

Preheat oven to 200°C (180°C fan) mark 6. Wrap the beetroots individually in aluminum foil and put in a small roasting tin. Next wrap the garlic cloves together in foil and add to the tin. Roast in the oven for 40min or until you can easily push a knife through the biggest beetroot. Set aside to cool completely.

Next peel the clementines and remove as much of the white pith as you can. Slice the fruit into rings (cutting across the segments). If you like, pull the rings apart into smaller bits.

When the foil packages are cool enough to handle (and wearing latex/vinyl gloves so you don't stain your hands) peel the beetroot and cut into wedges. Next, squeeze the softened garlic out of the skins into a small jug.

To make the dressing, whisk the mustard, honey and vinegar into the garlic. Whisk in the oil and check the seasoning. Set aside.

To serve, divide the lambs lettuce, beetroot, pumpkin seeds and clementine pieces among four plates (or serve on a large platter). Crumble over the Stilton, then drizzle over the dressing and serve.

Prepare to end of step 4 up to a day ahead. Keep the beetroot, clementines and dressing covered separately and chill. Complete recipe to serve.

Russian Beet Salad with Prunes and Walnuts

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This Russian Beet Salad is a perfect combination of earthy beets, sweet prunes, and crunchy walnuts. It&rsquos a very simple recipe made with only four or five ingredients. It&rsquos a great salad to make in advance as it tastes even better the next day.

This beet salad is very popular in Russia. It&rsquos usually prepared during the colder months of the year and often served alongside other salads and appetizers for holiday gatherings. You will also find it on the restaurant menus and at the ready-food counters in grocery stores.

It tastes great as a side dish served with meat, poultry, and fish.

A Note About Prunes

Prunes aren&rsquot used very often in salads, and it might seem a bit strange to combine them with beets. But, they add a subtle sweetness and a pleasant mouthfeel to this salad.

If the prunes you are using are hard, soak them in hot water for about 10 minutes or until they soften enough to be cut into quarters. At the same time, make sure they don&rsquot start falling apart in the water.

If you don&rsquot like prunes or don&rsquot have them on hand, this salad is also often prepared with raisins instead of prunes, or you can use both.

How to Cook Beets for this Russian Salad

The salad is made with cooked beets. The beets should be cooked whole using any method of your choice. You can roast, boil, bake, or steam-roast them.

My favorite method of cooking beets is steam-roasting them. I find this method the easiest and fastest method of cooking whole beets.

To steam-roast the beets, place them in a baking dish. Add about 1/2 inch of water and cover with aluminum foil. Place them in the oven and cook for about 1.5 hours or until the beets can be easily pierced with a fork. Let the beets cool before handling them then peel and dice or grate them for the salad.

If the idea of cooking beets intimidates you, check out my guide to cooking beets where I explain in detail how to buy, store, cook, peel, and serve them.

Surprising Flavor Variation

Although the combination of beets, prunes, and walnuts lends this salad a pretty distinct flavor, you can intensify it even more by adding garlic.

The garlicky variation of the salad is prepared just as often as the basic version and nobody really knows which recipe came first. When I asked my Russian friends which version of the salad they prefer, the opinions were divided pretty equally.

I personally like both versions. The only tip I have is to use only prunes and no raisins when making it with garlic.

Is Russian Beet Salad with Prunes and Walnuts Healthy?

The main ingredients of the salad are very nutritious.

Beets are a very good source of dietary fiber, folate, potassium, and manganese. Prunes are also high in fiber and are a very good source of Vitamin K. Walnuts contain high amounts of omega-3 fatty acids. And garlic contains antibacterial and immune boosting compounds.

However, the salad is traditionally prepared with lots of mayonnaise (similar to the Russian Oliver Salad) which can quickly turn the otherwise healthy dish into a calorie bomb. So, I personally prefer to replace at least half of the mayo with sour cream or yogurt or use a healthier mayonnaise.

Now It&rsquos Your Turn!

With its bright magenta color and the distinct flavor, this salad is definitely for those who are open to culinary adventures.

What do you think about this Russian Salad with Prunes and Walnuts? Is this something you are open to trying? Have you tried it before?

Expert Tips and FAQs for This Recipe

Cut the greens off of the roots and store them in a resealable plastic bag. Leaving them out of the bag in the fridge will yield limp greens.
If the greens are limp when you are ready to use them, you can refresh them by completely submerging them in room temperature water for an hour. This works really well if the greens are cold from the fridge.
Use the greens within a few days of bringing them home from the grocery store. Fresh from the garden or CSA they will last about a week in plastic.

Though the beet root is a great storing crop, and therefore seasonal all year long, I would argue that the greens are at their best right now in the late spring and early summer. When they are young like they are now, their greens are tender and they are so yummy in salad. As the beets mature their greens are better suited for cooked recipes like in this savory galette.

The greens can be torn, washed and stored in a plastic bag up to four days ahead. The dressing can be made up to four days ahead. Store it in a jar in the fridge. Let it come to room temperature and shake it well before tossing the greens and feta.