Beetroot walnut and prune salad

Beetroot walnut and prune salad


30 people made this

About this recipe: This Russian beetroot salad has a little bit of everything. It's creamy, crunchy, nutty, garlicky, sweet and salty. Beetroot are tossed with walnuts, prunes, garlic and mayonnaise. Serve as a side dish.


Serves: 6 

  • 5 medium beetroot, scrubbed
  • 55 walnuts, chopped
  • 125ml mayonnaise
  • 20 pitted prunes, chopped
  • 3 cloves garlic, pressed
  • salt to taste

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Place the beetroot into a saucepan and fill with just enough water to cover. Bring to the boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off skins. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. Stir the walnuts, prunes and garlic into the beetroot, then mix in the mayonnaise and season to taste with salt.

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