Beet salad with caraway and walnuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Arabic




Cooking time


Total time



I absolutely love red beets. In a salad quickly a feast. But, let’s be honest, the ingredients around it determine the success of the dish more than the beets themselves. In this case the caraway and the crunchy and sweet baked walnuts. And that little mustard and the flat parsley. But together really delicious.


  • 750 gram cooked beets

  • 1 red onion

  • 100 gram Walnuts

  • 2 table spoon cane sugar

  • 2 cloves garlic

  • 1 table spoon caraway seeds

  • 1 table spoon mustard

  • 1 can brown lentils

  • 50 ml agave syrup

  • 1 bouquet flat parsley

  • 1 bouquet fresh mint

  • salt and pepper

  • olive oil

  • 50 ml red wine vinegar

  • some crispy lettuce for under the beets

Cooking time

  • Cut the beets into coarse pieces. Finely chop the red onion.
    Finely chop the herbs.
    Chop the garlic cloves.
    Make a dressing from the vinegar, olive oil, mustard and salt and pepper.
    Toast the walnuts in a dry frying pan until they release their delicious scent. Pour over the agave syrup and the sugar. Add a splash of water and turn the heat up a bit. Let everything caramelize now. Keep stirring and watch yourself until it goes well and the nuts don’t burn yet. Then put them on a sheet of baking paper and let them cool down.
  • Also fry the caraway seeds in a dry frying pan.
    Drain and rinse the lentils as well.
    Mix all ingredients together and make the salad.

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