Céklasaláta fokhagymával és dióval

Céklasaláta fokhagymával és dióval (Beetroot Salad with Garlic and Walnuts) is a vibrant and flavorful Hungarian dish that's both healthy and delicious. The combination of roasted beets, garlic, and walnuts makes for a great side salad or light meal. Here’s a simple recipe to prepare it:

Ingredients:

• 4 medium beets, peeled and cooked (or roasted)
• 1/2 cup walnuts, roughly chopped
• 2-3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Beets:

   1. Cook the Beets: You can either boil or roast the beets. To boil, place them in a pot of water and simmer for about 30-40 minutes, or until tender. To roast, wrap the beets in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes. Let them cool, then peel and cut into bite-sized pieces.

2. Toast the Walnuts:

   1. In a dry skillet over medium heat, toast the walnuts until they are fragrant and lightly browned, about 5-7 minutes. Stir frequently to avoid burning. Set aside to cool.

3. Prepare the Dressing:

   1. In a small bowl, whisk together the minced garlic, olive oil, red wine vinegar (or balsamic vinegar), Dijon mustard, salt, and pepper until well combined.

4. Assemble the Salad:

   1. In a large mixing bowl, combine the cooked and chopped beets with the toasted walnuts.
   2. Pour the garlic dressing over the beets and walnuts, and toss gently to coat.

5. Garnish and Serve:

   1. If desired, sprinkle fresh chopped parsley over the salad for added color and flavor.
   2. Serve the salad at room temperature or chilled.

This salad is not only tasty but also packed with nutrients from the beets and walnuts. It makes a great side dish for any meal or can be enjoyed on its own as a light lunch. Enjoy!