Beet Walnut And Prune Salad Recipes
BEET, WALNUT, AND PRUNE SALAD
This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes
Provided by seattlelove
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
- Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Nutrition Facts : Calories 227.9, Fat 13.1, SaturatedFat 1.6, Cholesterol 5.1, Sodium 172.3, Carbohydrate 28.6, Fiber 3.5, Sugar 15.5, Protein 3.1
BEET, WALNUT AND PRUNE SALAD
Steps:
- Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl. Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
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- To cook the beets, pre-heat the oven to 400F. Place the beets into a baking dish. Add about 1/2 inch of water. Cover the dish with aluminum foil making sure the foil doesn't touch the beets. Leave a small opening at one corner to allow the steam to escape. Place the baking dish into the oven and bake the beets for about 1.5 hour or until you can easily pierce them with a fork. Let the beets cool completely before peeling them and making the salad.
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- Chill in the fridge for about 30 minutes before serving. This salad also tastes great the next day. Store in the fridge in a glass container with a tight lid for up to 48 hours.
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