Beet Walnut And Prune Salad Recipes
RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES
Provided by Valeria - Beets 'n Bones blog
Number Of Ingredients 5
Steps:
- Wrap the beets in foil, and roast in the oven at 350ºF for 1.5 hours. Or you can cook them in a slow cooker, also wrapped in foil, on high for 2 hours.
- Let the beets cool, peel the skin off, cut the root stems off.
- You can either grate the beets or chop them finely.
- Add walnuts, prunes, sour cream, kefir, salt and pepper. Mix well.
- Allow to sit in the fridge for a couple of hours, or better overnight, for the flavors to develop.
Nutrition Facts : Calories 244 kcal, Carbohydrate 36 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 56 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
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 Irene
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
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 295.6 calories, Carbohydrate 26.5 g, Cholesterol 7 mg, Fat 21.3 g, Fiber 4.6 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 159 mg, Sugar 17.1 g
RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES
This Russian Beet Salad is a perfect combination of earthy beets, sweet prunes, and crunchy walnuts. It's a very simple recipe made with only four or five ingredients. It's a great salad to make in advance as it tastes even better the next day.Yield: 5 servings
Provided by Maria Ushakova
Categories Side Dish
Time 2h10m
Number Of Ingredients 6
Steps:
- 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.
- To make the salad, slice the beets into small dice or you can also grate them.
- Place the beets into a salad bowl. Add the walnuts, prunes and sour cream. If you are making the garlicky version, add the garlic too. Season with salt and mix to combine.
- 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.
Nutrition Facts : ServingSize 5 servings per recipe, Calories 234 kcal, Carbohydrate 23.8 g, Protein 2.9 g, Fat 15.7 g, Fiber 3.3 g, Sugar 14.7 g
RUSSIAN BEET SALAD WITH WALNUTS AND GARLIC
Steps:
- To boil beets add unpeeled beets to a pot of water, making sure beets are fully submerged. Bring to a boil, reduce heat and simmer until beets are cooked through and soft when pierced with a fork. This will take about 60 minutes.
- In a large bowl combine grated beets with minced garlic, walnuts, salt/pepper, prunes, and vegan mayo.
- Mix.
- Refrigerate until ready to serve. Serve cold.
Nutrition Facts : Calories 117 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, Cholesterol 1 mg, Sodium 38 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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- Cook the beetroot, skin on, in boiling water for 20 minutes, or until just tender when poked with a knife. Strain and allow to cool down to room temperature.
- In the meantime, place the prunes in a small bowl with warm water and allow to soak for 10 minutes.
- Place the garlic and walnuts in a food processor fitted with an S-blade. Grind into small crumbs. If not using a food processor, crush and chop the walnuts and garlic finely with a knife.
- Peel the beetroot (use gloves to avoid any skin stains) and dice roughly. Add to the food processor together with vinegar, salt and mayonnaise. Process until ground up and only slightly course. If not using a food processor, grate the beetroot finely and add to the walnuts and garlic.
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