Russian beetroot, cheese and prune salad

    45 min

    One of my family’s most favourite salads, and requested often. Healthy, vegetarian and low carb makes this is great option, anytime.

    3 people made this

    Serves: 4 

    • 2 to 3 medium beetroots
    • 3 cloves garlic, crushed
    • 4 tablespoons soured cream
    • 55g prunes, stoned and cubed
    • 60g walnuts, chopped
    • 100g cheese of your choice, grated
    • salt, to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a saucepan of water to the boil over a high heat then add the beetroot. Cook until they can be pierced with a knife but are still firm, about 20 to 30 minutes depending on size. Drain, peel and grate.
    2. In a bowl combine the garlic and soured cream and mix well. Set aside.
    3. In a serving bowl, combine the beetroot, prunes, nuts, cheese and seasoning. Add the soured cream and garlic dressing and mix thoroughly. Serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    This will defo become a favourite. Great mix works wonderfully. Colour, taste and textures. I've long been a fan of beetroot and use of sour cream. So this all goes to make a delicious and refreshing dish.  -  14 Apr 2015