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.
Click the image to enlarge
- 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
- 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.
- 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