A refreshing and colorful salad, delightful to the eyes and palate. Came across the idea in Tajikistan and have since added personal twists.


  • Beetroot, 4 pieces, boiled

  • Carrots, 4 medium

  • Walnuts, 100g

  • Garlic, 1-2 cloves

  • Parsley,a generous handful

  • Olive oil, 3-4 tablespoons

  • Salt and pepper

  • White wine vinegar and lemon juice, 1 tablespoon each


  • 1.

    Boil the beetroots with skins on-they peel off easier. Let cool.

  • 2.

    In mixer, blend separately the beetroot(cooled), carrots(chopped), and walnuts.

  • 3.

    Put chopped vegetables in mixing bowl and add crushed garlic, chopped parsley, salt and pepper, olive oil, vinegar and lemon juice. You can, as an option, add 1 tablespoon mayonnaise.Mix well together.

  • 4.

    Transfer and fill a glass bowl with mixture right to the top. Cover and refrigerate for a few hours.

  • 5.

    To serve, put serving plate on top of bowl and turn over.

  • 6.

    It makes for an impressive colorful dish.

  • 7.

    Optional: Instead of parsley, you can use celery leaves.

  • 8.

    Bon appetit1


Serves 4-6, depending on how hungry you are

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