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Beet Salad--Georgian Style

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“This unusual combo of beets, walnuts and prunes makes a gorgeous and easy salad which keeps well in the fridge for quite a while. Serve it w/ any meat or poultry dish, or in a buffet w/ other dips and salads. The color is vivid magenta!”

Ingredients Nutrition

  • 1 lb beet (Fresh and boiled or roasted is best, but canned beets work out fine)
  • 8 -12 prunes, to taste (without pits!!)
  • 1 clove garlic, minced
  • 14-12 cup walnuts (pre-ground if not using a food processor)
  • salt, to taste
  • pepper
  • mayonnaise, to taste (optional)


  1. For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.
  2. For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.

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