A refreshing and colorful salad, delightful to the eyes and palate. Came across the idea in Tajikistan and have since added personal twists.
Boil the beetroots with skins on-they peel off easier. Let cool.
In mixer, blend separately the beetroot(cooled), carrots(chopped), and walnuts.
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.
Transfer and fill a glass bowl with mixture right to the top. Cover and refrigerate for a few hours.
To serve, put serving plate on top of bowl and turn over.
It makes for an impressive colorful dish.
Optional: Instead of parsley, you can use celery leaves.
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