Ingredients and Preparation:
Boil 3-4 medium size beets for about 30-45min (depending on their size), let them cool off, peel and shred them. Squeeze 2 cloves of garlic into the salad, add half a cup of crushed walnuts, 2 table spoons of sour cream and a pinch of sea salt! Ad a green garnish such as parsley for contrast and salad is ready to eat! This dish can last in the fridge for 2-3 days and still retains its freshness and flavor!
Did you know that... beets were initially cultivated for their leaves and the mentioning of them dates all the way back to 2000 B.C. in Ancient Egypt and ? In 1700s a German Chemist identified sucrose (sugar) in the beetroot and eventually his student F. Achard built a sugar beet processing factory. Another interesting fact that during the middle of the 19th century, wine often was colored with beetroot juice.