Beetroot walnut and prune salad

    40 min

    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.

    32 people made this

    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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    Reviews in English (33)


    I'm Russian myself and we've been making this salad as long as I can remember! Never used prunes though, just boiled beets, walnuts, garlic and mayo. Make sure you chop walnuts coarsely for the best taste! And one more thing : I think you don't need extra salt with all this mayo in the salad.  -  07 Feb 2008  (Review from Allrecipes US | Canada)


    If you love beets you'll love this little salad. I made it the first time just to get rid of some fresh beets that I had and didn't want to lose. Now I buy beets just to make this salad.  -  18 Jun 2008  (Review from Allrecipes US | Canada)


    Made this yesterday. Wonderful. Authentic Russian salad does not use prunes so omitted them. However, try adding pomegrante seeds to salad. Superb!!!  -  04 Apr 2008  (Review from Allrecipes US | Canada)