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.
5 medium beetroot, scrubbed
55 walnuts, chopped
20 pitted prunes, chopped
3 cloves garlic, pressed
salt to taste
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Method Prep:20min › Cook:20min › Ready in:40min
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.
Stir the walnuts, prunes and garlic into the beetroot, then mix in the mayonnaise and season to taste with salt.