Russian Beet Salad with Walnuts and Prunes
This Russian Beet Salad is a perfect combination of earthy beets, sweet prunes, and crunchy walnuts. It's a very simple recipe made with only four or five ingredients. It's a great salad to make in advance as it tastes even better the next day.Yield: 5 servings
Servings: 5 People
Calories: 234kcal
Ingredients
- 4 medium beets (about 1 pound)
- ⅓ cup chopped walnuts (about 8 whole walnuts)
- 15 prunes , quartered
- ½ cup sour cream (or ¼ cup mayo and ¼ cup sour cream or yogurt)
- salt (to taste)
For the Garlicky Version:
- 2 - 3 garlic cloves , minced
Instructions
- To cook the beets, pre-heat the oven to 400F. Place the beets into a baking dish. Add about ½ inch of water. Cover the dish with aluminum foil making sure the foil doesn't touch the beets. Leave a small opening at one corner to allow the steam to escape. Place the baking dish into the oven and bake the beets for about 1.5 hour or until you can easily pierce them with a fork. Let the beets cool completely before peeling them and making the salad.
- To make the salad, slice the beets into small dice or you can also grate them.
- Place the beets into a salad bowl. Add the walnuts, prunes and sour cream. If you are making the garlicky version, add the garlic too. Season with salt and mix to combine.
- Chill in the fridge for about 30 minutes before serving. This salad also tastes great the next day. Store in the fridge in a glass container with a tight lid for up to 48 hours.
Nutrition
Serving: 5servings per recipe | Calories: 234kcal | Carbohydrates: 23.8g | Protein: 2.9g | Fat: 15.7g | Fiber: 3.3g | Sugar: 14.7g | Vitamin A: 300IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg