Bowl of Beet Salad
(click to enlarge)

Beet Salad
Russia
  -   Svekol'nyi Salat
Makes:
Effort:
Sched:
DoAhead:  
1 #  
**
2 hr  
Best

This is a popular and well known salad in Russia, usually made about the same way, except some use Mayonnaise, some use Sour Cream, some use half of each. The use of walnuts and prunes suggests the Russians may have learned this from Georgia or Persia.




1
3
1/3
1/3
3
1/2
#
cl
c
c
T
t
Beets
Garlic
Walnut meats
Prunes, moist
Sour Cream (1)
Salt

Make   -   (1 hr (30 min work) + chill time)
  1. Cook BEETS until just cooked through. Wrapping in foil and roasting in the oven is superior to boiling, but the latest way to cook beets (or potatoes) is to wrap in foil and leave 3 hours in an otherwise empty slow cooker set to "High". Cool for handling under cold running water and rub off the skins. Let cool completely.
  2. Shred Beets, but not too fine. I use the julienne blade on my mandolin slier, then make a few cuts through the pile, but the coarse side of a box grater can also be used.
  3. Crush GARLIC and chop fine.
  4. Chop WALLNUTS medium.
  5. Chop PRUNES to about the size of raisins.
  6. Mix together All Items.
  7. Refrigerate for a an hour or up to overnight to blend flavors.
  8. Serve chilled
NOTES:
  1. Sour Cream:   Mayonnaise is also used, or a half and half mix of Sour Cream and Mayonnaise.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ugv_beetsal1* 151206 tor166 or alr184   -   www.clovegarden.com
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