Salad
Svekolny Salad with Walnuts (Russian Beet Salad)
Original name: Svekolny Salad with Walnuts
About this dish
A rustic Russian salad that turns humble beets into something special. Sweet roasted beets, toasted walnuts, and a tangy garlic-laced dressing come together in this earthy dish.
It's a staple on Russian tables, especially in winter, and it's just as good as a side or a light lunch.
Ingredients
UK and US measurements are both included for every recipe.
beets
vegetable500 g
Imperial measurement: about 4 medium
olive oil
fat4 tablespoons (60 ml)
Imperial measurement: ¼ cup
walnuts
other60 g
Imperial measurement: ½ cup
garlic
herb2 cloves
red wine vinegar
liquid2 tablespoons (30 ml)
Imperial measurement: 2 tablespoons
honey
seasoning1 teaspoon
salt
seasoning½ teaspoon
black pepper
spice¼ teaspoon
fresh parsley
herb2 tablespoons
Method
Roast the beets
50 minutesPreheat oven to 200°C (400°F). Wrap each beet individually in aluminum foil, drizzle with a little olive oil, and seal. Place on a baking sheet and roast for 45–60 minutes, until a knife pierces through with ease. Let cool slightly.
Toast the walnuts
3 minutesWhile beets roast, heat a dry skillet over medium heat. Add walnuts and toast for 2–3 minutes, shaking often, until fragrant. Remove from pan and set aside to cool.
Make the dressing
5 minutesIn a small bowl, whisk together remaining olive oil, red wine vinegar, honey if using, minced garlic, salt, and pepper. Adjust honey or vinegar to taste.
Peel and slice beets
10 minutesOnce beets are cool enough to handle, slip off the skins using your hands or a paper towel. Cut into wedges or slices, about 1 cm thick.
Assemble and serve
10 minutesIn a large bowl, combine still-warm beets with walnuts and dressing. Toss gently to coat. Let sit for at least 10 minutes to allow flavors to meld. Garnish with parsley and serve warm or at room temperature.
Equipment
- Baking sheet
- Aluminum foil
- Small skillet
- Mixing bowl
- Chef's knife
- Cutting board
Nutrition facts
Tips
- For an extra layer of flavor, use roasted walnuts: toast them in a dry pan until they brown slightly and smell nutty.
- If you're short on time, you can boil the beets instead of roasting, but roasting intensifies their sweetness and avoids a watery texture.
- Wear gloves when peeling beets to prevent purple stains on your fingers—or embrace the badge of honor.
- This salad tastes even better when made an hour ahead, so the beets can soak up the dressing.
Serving suggestions
- Serve as a starter with dark rye bread, or as a side to grilled meats or roasted chicken.
- For.
- For a light meal, add a handful of arugula and crumbled feta cheese.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.