Russian Beet Salad
photo by Lalaloula
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 1⁄4 lbs red beets, grated (1 kg)
- 3 1⁄2 ounces walnuts, chopped (100 g)
- 2 -3 garlic cloves, crushed
- salt, to taste
- pepper, to taste
- 3 tablespoons mayonnaise
directions
- PRECOOK BEETS:.
- Wash the beets and trim the ends off before cooking.
- To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
- To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
- To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
- Slip off the skins under running water and grate or dice.
- PREPARE SALAD:.
- Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
- Season with salt and pepper.
- Add mayonnaise and mix well.
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Reviews
-
Kate, this is a super tasty salad, which both my sis and me very much enjoyed for lunch. The garlic goes so well with the slight sweetness of the beets and the dressing really sets them off. I used sunflower seeds in my salad as I cant have nuts and they gave a nice crunch, which I liked a lot. I imagine walnuts to give the salad a stronger flavour, but I liked it as is, too. Thank you so much for sharing this lovely recipe with us. As I luv beets this will from now on be part of my beet routine. :)
Tweaks
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!