Salata de Sfecla

Name: Salata de Sfecla
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moldovan
Ingredients: 4 medium beetroots; 3 cloves garlic, minced; 50g walnuts, chopped; 3 tbsp sour cream; 1 tbsp sunflower oil; 1 tbsp lemon juice; Salt and black pepper; Fresh parsley for garnish

Salată de sfeclă (sah-LAH-tah deh SFEK-lah)

Beetroot Salad

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 143 kcal

Vibrant boiled beetroot grated and dressed with garlic, walnuts, and a tangy sour cream dressing, creating a stunning magenta salad bursting with earthy flavor.

Nutrition & Info

Protein 4.0g

Carbs 16.0g

Fat 7.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ dairy ⚠ nuts

Equipment Needed

pot grater mixing bowl

Presentation Guide

Vessel: glass serving bowl

Garnishes: parsley, walnut pieces

Accompaniments: meat dishes, bread

Ingredients

4 medium beetroots
3 cloves garlic, minced
50g walnuts, chopped
3 tbsp sour cream
1 tbsp sunflower oil
1 tbsp lemon juice
Salt and black pepper
Fresh parsley for garnish

Instructions

1
Boil whole unpeeled beetroots in water for forty-five minutes until tender when pierced with a knife. Let cool.
2
Peel the cooled beetroots and grate on the large holes of a box grater into a mixing bowl.
3
Add minced garlic, chopped walnuts, sour cream, oil, lemon juice, salt, and pepper.
4
Mix everything gently until the sour cream turns a vivid pink from the beetroot juice.
5
Refrigerate for thirty minutes to let the flavors meld together.
6
Serve chilled, garnished with parsley. This salad pairs beautifully with any meat dish.

💡

Did You Know?

Moldovans believe that eating beetroot salad regularly during winter strengthens the blood and protects against seasonal illness.

Chef's Notes

Equipment Tips

pot
grater
mixing bowl

Garnishing

parsley, walnut pieces

Accompaniments

meat dishes, bread

The Story Behind Salata de Sfecla

Salata de sfecla is a staple side dish that showcases Moldova's love for root vegetables, which store well through the long winters. Beetroot has been cultivated in Moldova for centuries, and this simple salad transforms the humble root into something vibrant and delicious. The combination of garlic, walnuts, and sour cream with beets is distinctly Moldovan, creating a nutritious and visually stunning accompaniment that brightens any dinner table.

🕐 Traditionally enjoyed any meal as a side dish 📜 Origins: Traditional Eastern European

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