Salata de Sfecla — Print Recipe

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

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.