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Beet, Walnut And Prune Salad
For both beets and greens, season with more salt and black pepper if needed.
Recipe Summary Beet, Walnut And Prune Salad
This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.Ingredients | Arugula Salad Recipes With Beets
5 medium beets, scrubbed
½ cup chopped walnuts
½ cup mayonnaise
20 pitted prunes, chopped
3 cloves garlic, pressed
salt to taste
Directions
Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Info | Arugula Salad Recipes With Beets
prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
3 cups
