Russian Beet Salad With Walnuts And Prunes Recipes

RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES

Steps:

• Wrap the beets in foil, and roast in the oven at 350ºF for 1.5 hours. Or you can cook them in a slow cooker, also wrapped in foil, on high for 2 hours.
• Let the beets cool, peel the skin off, cut the root stems off.
• You can either grate the beets or chop them finely.
• Add walnuts, prunes, sour cream, kefir, salt and pepper. Mix well.
• Allow to sit in the fridge for a couple of hours, or better overnight, for the flavors to develop.

BEET, WALNUT AND PRUNE SALAD

Steps:

• 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.

RUSSIAN BEET SALAD WITH WALNUTS AND GARLIC

Steps:

• To boil beets add unpeeled beets to a pot of water, making sure beets are fully submerged. Bring to a boil, reduce heat and simmer until beets are cooked through and soft when pierced with a fork. This will take about 60 minutes.
• In a large bowl combine grated beets with minced garlic, walnuts, salt/pepper, prunes, and vegan mayo.
• Mix.
• Refrigerate until ready to serve. Serve cold.

BEET, WALNUT, AND PRUNE SALAD

Steps:

• 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.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

RUSSIAN BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.