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Beet salad with walnuts and plums

This simple beet salad with walnuts is really quick to prepare and perfect as an appetizer or side dish. Because be et is just as aromatic raw as cooked. I find it tastes not quite as sweet raw, a bit more tart and slightly earthy. For this reason, I try to buy fresh whenever possible, as soon as the little tuber is in season. The sweetness of the plums harmonizes perfectly with the tartness of the beet, while the mint provides the freshness kick and the toasted walnuts for the crunch.

Red beet and blue plum – a salad with a twist

Beet is in season from October to March, when you can get them fresh from the field. If you buy a few in between, they are usually in stock. You can also buy them precooked and vacuumed or from a jar, but then they have less bite. And for this beet salad with walnuts, a raw tuber is easier to grate.

You only need a few ingredients for this simple beet salad with walnuts:

  • Fresh beet
  • Ripe plums (alternatively: plums)
  • Aromatic walnuts
  • Moroccan mint

And what about dressing or does the salad not need any?

Simple dressing for beet salad

Of course, the crunchy salad also gets a dressing. Although beet and plum lose some juice and you could enjoy the salad without dressing, here comes a quick and easy recipe:

  • Olive oil
  • Lemon juice
  • Honey or agave syrup
  • Sumac
  • Salt
  • Pepper

For this taste experience you really do not need many ingredients and most of them you have anyway in the supply shelf. So put on your gloves and get to grating to prepare a delicious beet salad with walnuts, plums and fresh mint.

Bon appétit.

Recipe for beet salad with walnuts

Rote Bete Salat mit Walnüssen auf Tellern angerichtet.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 Servings
Calories 174


  • 50 g Walnuts
  • 500 g Beet (fresh) alternatively: (plums)
  • 250 g Plums
  • 15 g Mint
  • 3 Tablespoon Olive oil
  • 2 Tablespoon Lemon juice
  • 1 Tablespoon Honey (alternatively agave syrup)
  • 1 teaspoon Sumac
  • Salt, pepper


  • Roast walnuts in a pan without fat until fragrant and colored.
  • Peel beet and grate with a grater. If you don't want to stain your fingers, use disposable gloves.
  • Wash the plums and cut into cubes. You can set a few aside for garnish when you arrange individual plates.
  • Wash the mint and pluck the leaves from the stems. Cut large leaves into small pieces, leave smaller ones whole.
  • Mix olive oil, lemon juice, honey and sumac to make dressing.
  • Mix the dressing well with the salad ingredients and serve the beet salad with walnuts.


Recipe contains affiliate links.


Calories: 174kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 581mg | Fiber: 6g | Sugar: 15g | Vitamin A: 419IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg

You love the red tuber and want more beet recipes? Then try the beet carpaccio with feta, pistachios and za’atar or the labneh with caramelized beet and walnuts.

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