Daikon, beetroot and walnut salad: the fresh and quick recipe

The daikon, beetroot and walnut salad is a quick, fresh and tasty dish but also rich in fiber, refreshing and purifying

This tempting daikon, beetroot, and walnut salad is a perfect, nutritious and healthy side dish: you can also add a cereal, such as spelled, and it will become a tasty single dish . The pungent taste of daikon goes well with the sweetish one of beetroot, the nuts give crunchiness, and the pungent vinegar binds everything together.

Daikon, as the translation of its name suggests, is a large root with a thin cream-white skin and a candid interior with a flavor very similar to radish. It has great therapeutic properties: it helps dissolve fats, helps liver function, and boasts diuretic and purifying properties of the urinary tract.

Preparation of the daikon, beetroot and walnut salad

1. To make the daikon, beetroot and walnut salad, start boiling the beetroot in boiling salted water. If you cook it whole it will take about 45 minutes : you will understand that it is ready when, by inserting the fork inside, the pulp is soft, and the fork will not encounter resistance. You can also cut the beetroot into pieces, to speed up cooking, and in this way, it will cook in about twenty minutes.
2. At this point, peel the beetroot and grate it into strips .
3. Now wash the daikon and, once clean, proceed to grate it too into fine strips.
4. In a separate bowl, mix the ingredients for the dressing: oil, salt, vinegar, and the minced clove of garlic.
5. In your serving bowl, combine the beetroot strips and the daikon strips.
6. Proceed with the coarsely chopped walnuts , and the seasoning, and mix carefully.
7. Finish with the chopped parsley.

You like daikon, then you can’t help but know all its uses in the kitchen !

storage

This salad, being suitably seasoned, it is advisable to eat it at most a few hours after having prepared it. We do not recommend freezing in the freezer.