This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.
44 K 3/5 (2 reviews)
30 min.
Easy
2.90 €
4 people
5 IngredientsLast modified on: December 8th 2021
For 4 people, you will need:
- 1
2 blacks radishes - 2
3 raw beetroots - 3
30 g walnut kernels - 4
parsley - 5
french dressing (vinaigrette) - Total weight: 1,130 grams
Times for this recipe
Preparation: 20 min.
Cooking: 8 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Peel, rinse and dry 2 blacks radishes and 3 raw beetroots.
Stage 2 - ⌛ 5 min.
Grate and put in a salad bowl.
Stage 3 - ⌛ 8 min.
Toast 30 g walnut kernels in a small frying pan on medium heat.
Stage 4 - ⌛ 2 min.
Add the walnuts, coarsely crushed, and the chopped parsley to the bowl.
Stage 5 - ⌛ 2 min.
Finish by adding the vinaigrette to taste and mix well with a fork.
Your salad is ready.
Your salad is ready.
Remarks
You will see how strong the beetroot colour is: the grated radishes won't stay white for long.
Fancy croutons with that? Good idea, so chuck a few in.
Fancy croutons with that? Good idea, so chuck a few in.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 80 RDI=7 % | 20 RDI=3 % | 1,090 RDI=60 % | 4,560 RDI: 60 % |
| Per 100 g | 10 RDI=5 % | 6 RDI=1 % | 1 RDI=0 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 40 RDI=20 % | 20 RDI=2 % | 4 RDI=1 % | 270 RDI=10 % | 1,140 RDI: 10 % |
How much will it cost?
- For 4 people : 2.90 €
- Per person : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Walnut kernels
Like these other recipes: Granola, Cookies of the Camisards, Moist cereal bars, Chocolate thins with toasted nuts, Caramelized apple and walnut cake, ... See them all 20
Raw beetroot
Like these other recipes: Beetroot and fried chicken salad, Red mixed pickle, Beetroot salad with cashew nuts, Cubed salad, Beetroot and cream cheese verrines, ... See them all 14
Parsley
Like these other recipes: Bouquet garni, Shiitake eggs, Home-made doner kebab, Snow peas sautéed in butter, Warm autumn salad, ... See them all 164
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011244 K4.2 40 min.
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here. February 21th 2011182 K3 10 min.
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas. August 26th 2012148 K4.8 1 hour 3 min.
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times. December 30th 201999 K4 50 min.
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat. December 30th 2019104 K 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.