This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.
Ingredients
- 60 g walnuts
- 5 tbsps sour cream
- 2 tbsps greek yoghurt
- 1 tbsp horseradish sauce or freshly grated horseradish
- 1/2 tsp salt
- a generous squeeze lemon
- 500 g medium beetroot roasted, peeled and cut in 2 cm cubes
- a small bunch dill tough stalks removed and roughly chopped
To serve:
Servings:
Instructions
- Preheat the oven to 180 c, 160 Fan, Gas 4. Scatter the walnuts on a baking sheet and roast for 6-8 minutes, until lightly toasted. Cool and roughly chop.
- In a large bowl whisk together the sour cream, yoghurt, horseradish, salt and lemon juice. Add the beetroot, walnuts and dill- reserving some of each to scatter over the top.. Turn together with a spatula until well combined but not totally blended. Scatter over the remaining walnuts and dill then serve with rye bread and butter.
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