Dish of Beet Salad
(click to enlarge)

Beet Salad


Russia   -   Svekol'nyi Salat
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
2 hrs
Best		 A popular, salad in Russia. Some use Mayonnaise, some use Sour Cream, some use half of each. Walnuts and prunes suggest Russians learned this from Georgia.

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 said to be superior to boiling, but the latest is to wrap in foil and leave 3 hours in an 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
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