Beet salad with nuts and seeds

Delicious, quick and healthy beetroot salad with sunflower seeds, walnuts and sesame seeds. Especially it will appeal to those who monitor their diet. Garlic gives the salad a piquancy and characteristic aroma, and the egg makes the appetizer hearty and nutritious.

Ingredients

• Boiled beets (small) - 2 pcs. (220 g)
• Boiled egg - 1 pc.
• Sunflower seeds - 1 tbsp. the spoon
• Walnuts - 1 tbsp. the spoon
• Sesame - 1 teaspoon
• Garlic - 1 clove
• Sour cream - 1 tbsp. the spoon
• Salt - to taste

Directions

1. Peel and grate the cooked and cooled beets on a coarse grater.
2. It is even better to use a Korean carrot grater.
3. Add sunflower seeds, sesame seeds and large walnut crumbs to the grated beets (leave a few seeds and nuts for decoration).
4. Seeds, nuts and sesame seeds can be either fried in a dry frying pan or left raw before adding to the salad.
5. Then add the boiled egg grated on a fine grater.
6. Leave a little egg yolk to decorate the salad.
7. Season the salad with sour cream, add chopped or minced garlic, salt to taste.
8. Stir the salad.
9. Transfer the salad to a salad bowl or plate using a salad ring. Decorate the salad with the left yolk, nuts, seeds.
10. Beet salad with nuts and garlic is ready to serve.
11. Bon appetit!