Beet salad with kiwi, nuts and red onion

This bright, light, healthy and juicy beet salad will surprise everyone with its combination of ingredients - boiled beets are complemented by kiwi, pickled red onions, walnuts and herbs. The taste of the salad turns out to be so original, unhackneyed and non-trivial that you want to try and try it, unraveling the components and enjoying the spicy taste!

Ingredients

• Beets - 200 g (1 pc.)
• Red onion - 70 g (0.5 pcs.)
• Kiwi - 100 g (1 pc.)
• Walnuts (kernels) - 15 g
• Fresh parsley - 5 g (several branches)
• For beet dressing:
• Olive oil - 1 tbsp. the spoon
• Soy sauce - 1 tbsp. the spoon
• Sugar - 0.5 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• For pickling onions:
• Table vinegar - 2 teaspoons
• Water - 60 ml

Directions

1. Wash the beets thoroughly under running water, transfer to a saucepan and fill with clean cold water flush with the beets. If you want to significantly reduce the preparation time of the salad, boil the beets in advance or buy already boiled.
2. Put the saucepan with the beets on the stove, turn on the maximum heat and bring the water to a boil. Then lower the heat to medium and simmer the beets for about 40-45 minutes, until soft. Water when boiling beets do not need to be salted. Boiling time depends on the size of the beets.
3. Remove the boiled beets from the broth and cool.
4. Then peel the cooled beets.
5. Cut the beets into small but neat cubes.
6. Transfer the beetroot cubes to a bowl.
7. For beet dressing, combine olive oil, soy sauce, sugar, salt and ground black pepper in a small bowl.
8. Thoroughly mix the beetroot dressing ingredients.
9. Pour the resulting dressing over the cubes of boiled beets and mix. Set the bowl of beets aside for a while, let it infuse.
10. Peel the red onion and cut into thin half rings.
11. Transfer the onion to a bowl, fill it with cold boiled water and pour in table vinegar. Stir and leave the onion to marinate for 5 minutes.
12. Then drain the marinade from the onion, squeeze it thoroughly.
13. Peel the kiwi and cut into cubes.
14. Rinse parsley, dry, chop.
15. Put the red onion, kiwi, parsley into a bowl with the beets.
16. Stir.
17. Put the salad in a salad bowl.
18. Chop the walnut kernels into medium sized crumbs. Nuts can be used either raw (a healthier option) or roasted in a dry pan (a tastier option).
19. Sprinkle the finished beetroot salad generously with walnuts.
20. A light and healthy beetroot salad with red onion, kiwi, nuts and herbs is ready to serve.
21. Bon appetit!