Russian Beet Salad

Name: Russian Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

(3)

Recipe by KateL

Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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