Russian Beet Salad With Walnuts And Prunes Recipes

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.

RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES

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.

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.