Beetroot with walnuts and garlic

Beetroot with walnuts and garlic. A fresh or cooked-ingredient salad for the Armenian table, with a lemon and olive-oil dressing. Use the cooked pulses and grains specified; this is not a recipe for raw dried beans.

This recipe has not been kitchen-tested.

Prep: 20 min · Cook: 0 min · Serves: 4

Ingredients

• 500 g — cooked peeled beetroot
• 60 g — walnuts, chopped
• 5 g — garlic
• 15 g — parsley, washed
• 30 ml — olive oil
• 25 ml — lemon juice
• 2 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Slice tomatoes, cucumbers, radishes and apples; grate raw carrot, finely shred cabbage and chop dried fruit. Keep cooked ingredients cool. If using cabbage, massage it with the measured salt for 2 minutes.
3. Whisk oil, lemon juice, salt and any listed spices or crushed garlic. Toss with all other ingredients, including crumbled cheese where listed. Rest 10 minutes, then serve; add herbs and nuts just before serving.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Tree nuts
• Check product labels and shared-equipment cross-contact; allergen information is not exhaustive.

Cook’s notes

• An untested editorial home adaptation, not a kitchen-tested formula. Cooking times are estimates: check tenderness and your grain package instructions; add hot water gradually when needed.