Summary

Ingredients

• 500 g beetroot, cooked, vacuum-sealed
• 100 g walnuts, rouhly chopped
• 1 clove garlic
• 2 tablespoon mayonnaise
• 2 tablespoon sour cream or crème fraîche
• salt and pepper

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Instructions

1. Grate the beetroot with a coarse grater and drain in a colander and squeeze out a little if necessary.
2. Mix together the mayonnaise and sour cream, add a pinch of salt and press in the clove of garlic.
3. Mix everything together and stir in the walnuts.
4. The salad is the best seller on buffets and goes very well with baguettes or boiled potatoes or wedges.