Beet Salad--Georgian Style

READY IN: 5mins
Recipe by Sarah Chana

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!

Top Review by sugarpea

This improbable mix is fantastic. I did use grated beets and the optional mayo after tasting the salad without it. I had almond meal on hand so I used that rather than ground walnuts. I also used the higher quantity of prunes and no one suspected they were in the salad, so if you want to get more fiber in the family's diet this is a sneaky and delicious way to do it.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a