Salad with Turkey and Beet

Recipe from Kate Logan
Salad with Turkey and Beet
Cooking time: 1 hour
Servings 4
Beet salad recipe without mayonnaise. Useful salad made of beets, with turkey meat, nuts and original sour cream-cream dressing will appeal to those who like to eat tasty food without harming their figure. The salad looks bright, it can be prepared both for a holiday and for a weekday.


  • Beets
    8 pcs.
  • Turkey
    0,8 lbs.
  • Green onion
    4 pcs.
  • Sour cream
    16 fl.oz.
  • Cottage cheese
    16 fl.oz.
  • Mustard
    8 fl.oz.
  • Black pepper, salt
    to taste
  • Garlic
    4 cloves.
  • Walnut
    12 oz.
  • Fresh parsley
    to serve

Nutrition facts per serving

  • Calories

    123 kcal

  • Protein

    12 g

  • Fat

    34 g

  • Carbohydrates

    33 g


  • Rinse and boil medium-sized beets until tender, for 40-50 minutes, pierce them with a fork. If the beets break apart, it means they are ready. Let the beets cool and peel them. Cut it into neat small cubes.

  • Simultaneously with boiling the beets, boil the turkey fillet. Boil the turkey in salted water for about 25-30 minutes. Cool the boiled meat, cut into cubes the same size as the beets.

  • Rinse the green onions and cut them into thin rings. Chop the walnuts with a knife or in a blender into crumbs.
    In a bowl or deep salad bowl, mix the beets and turkey meat together. Add the green onions and walnuts.

  • For the salad dressing combine in a small bowl 2 spoonfuls of sour cream, cottage cheese, 1 teaspoon of mustard, minced garlic, salt and ground black pepper to taste.

  • Transfer the dressing to a bowl with the previously combined salad ingredients. Stir the beet salad with the sour cream-cheese dressing. Serve the beet and turkey salad in a communal salad bowl or separately for each. Aditionally, you can tear the parsley leaves and decorate the salad.


  • To portion, place a ring on the plate, place some of the lettuce in it and press down with a spoon. Remove the ring, garnish the surface of the salad with walnut halves and parsley leaves or other herbs.

  • The resulting broth from the cooked turkey can be used to make other dishes.

Bon Appetit!

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