Beet Walnut And Prune Salad Recipes

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RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES



Russian Beet Salad with Walnuts and Prunes image

Provided by Valeria - Beets 'n Bones blog

Number Of Ingredients 5

3 beets
1/2 cup walnuts (toasted and chopped)
1 cup prunes (finely chopped)
3 tablespoons sour cream
salt to taste

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



Beet, Walnut and Prune Salad image

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

5 medium beets, scrubbed
½ cup chopped walnuts
½ cup mayonnaise
20 pitted prunes, chopped
3 cloves garlic, pressed
salt to taste

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



Russian Beet Salad with Walnuts and Prunes image

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

4 medium beets ((about 1 pound))
1/3 cup chopped walnuts ((about 8 whole walnuts))
15 prunes (, quartered)
1/2 cup sour cream ((or 1/4 cup mayo and 1/4 cup sour cream or yogurt))
salt ( (to taste))
2 - 3 garlic cloves (, minced)

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



Russian Beet Salad with Walnuts and Garlic image

A classic four ingredient Russian beet salad made with garlic, walnuts and vegan mayo. A perfect wintery side dish.

Provided by Vicky

Categories     Appetizer     Salad

Time 15m

Number Of Ingredients 6

1 and 1/2 cups grated boiled cooked beets (2 beets)
1 clove garlic (minced)
1/4 cup crushed walnuts
1-2 tablespoons mayonnaise ((vegan mayo for vegan version))
salt/pepper to taste
6 prunes (minced (optional) )

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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