Beet Walnut Salad

Edaku — Wed, 17 Jun 2026 09:00:00 +0300

Beet walnut salad is one of those recipes that’s nearly impossible to mess up: the beets are boiled ahead of time, the walnuts add crunch and a hint of bitterness, and garlic plus a creamy dressing tie everything together into something rich but not heavy.

Getting the beets right

Beets are best boiled whole and unpeeled, with the root end left mostly intact, so they hold onto more of their juice and color instead of bleeding into the cooking water. Check for doneness with a knife or fork — it should slide easily into the thickest part of the beet. Roasting is a good alternative: wrapped in foil at about 400°F (200°C) for roughly an hour, beets come out with a more concentrated, slightly caramelized flavor.

Beet Salad on Edaku

Beet Walnut Salad

Getting the beets right