Beetroot walnut and prune salad

    Beetroot walnut and prune salad

    6saves
    40min


    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.

    Ingredients
    Serves: 6 

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

    Method
    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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