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Russian Beet Salad

This is an interesting little dish that I made last week as a way to use up some baby beets I’d roasted and peeled a day or two before, but hadn’t eaten.

Thursday, before we caught our flight to Sin City, I made us lunch.  One of the lunch items was something we’d never experienced before – leftover Slow Cooker Pot Roast (we NEVER had leftover beef of any sort before The Young One went away to college); we also scarfed down some of those delicious Dilly Beans.   I spied the beets in the fridge, and knew that if I didn’t do something with them that I’d just end up throwing them away.  But what to do with them?

I’ll tell you what:  make this salad.  It. Is. WONDERFUL.

I don’t know about you, but I rarely think of Russia as having it’s own cuisine.  Of course it does, and beets play a prominent part in it.  This is a lovely, simple salad of cooked beets, walnuts, garlic and mayonnaise and it really couldn’t be more delicious.

It helps to cook, peel and chill the beets ahead of time; once they’ve been shredded or grated, the salad comes together in a snap.  I used Better Than Miracle Whip to dress it and added raisins because that’s what I had on hand, but plain mayonnaise and chopped prunes are traditional.  Beloved, who adores beets, couldn’t get enough of it and I quite happily ate the leftovers when I returned home from Vegas.

Russian Beet Salad. This lovely, vibrant salad is one of the easiest and most delicious ways to eat beets you'll ever find.

Click the image to enlarge

5.0 from 1 reviews
Russian Beet Salad
 
Serves: 6
Ingredients
  • 1 1/2 pounds beets, roasted, peeled and grated
  • 1/2 cup walnuts, roughly chopped
  • 2 cloves garlic, finely minced
  • 1/4 cup mayonnaise, preferably homemade
  • 1/2 cup raisins
  • 1/4 cup chopped parsley
  • salt and pepper, to taste
Instructions
  1. Combine all of the ingredients, except the salt and pepper, in a bowl, stirring until well mixed. Season to taste with salt and pepper; cover and refrigerate for half an hour before serving.
  2. Nutrition (per serving): 227 calories, 14.8g total fat, 11.3mg cholesterol, 116mg sodium, 499.1mg potassium, 23.1g carbohydrates, 3.5g fiber, 16.8g sugar, 4.1g protein


8 comments

Rebecca says:

Yes! Does Russia ever have its own cuisine. I was introduced to it by my fiance and his family… his mother’s cooking is incredible. She uses lots of cider vinegar on her salads (and beets!) and I can never recreate them no matter how hard I try. I think there is a secret ingredient in all her dishes – love. You should add that to this one. ;) Love your recipes. They always looks soooo delicious, and feel like the way we love to eat.

Be says:

This was unbelievably good and quite a surprise for beets.

Lisa says:

Oh, do more with beets, please!

Michele says:

JR only like beets when they are pickled. Me? I’ll pretty much eat them any way they are prepared. This is right up my alley.

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Rose says:

This sounds yummy.
How long do you roast the beets?

Jan says:

It really depends on how large they are – the bigger the beet, the longer the roasting time. The baby beets probably took about 25 to 30 minutes; mature beets will take about 40 to 50 minutes. You’ll know they’re done when you can pierce the easily with the tip of a sharp knife.

When I roast beets, I rub them with a little olive oil, wrap them in foil and put them on a cookie sheet, then roast them at 375 F.

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