Beet Walnut And Prune Salad Recipes

RUSSIAN BEET SALAD WITH WALNUTS AND PRUNES

Russian Beet Salad with Walnuts and Prunes image

This Russian Beet Salad is a perfect combination of earthy beets, sweet prunes, and crunchy walnuts. It's a very simple recipe made with only four or five ingredients. It's a great salad to make in advance as it tastes even better the next day.Yield: 5 servings

Provided by Maria Ushakova

Time 2h10m

Number Of Ingredients 6

Ingredients

4 medium beets ((about 1 pound))
1/3 cup chopped walnuts ((about 8 whole walnuts))
15 prunes (, quartered)
1/2 cup sour cream ((or 1/4 cup mayo and 1/4 cup sour cream or yogurt))
salt ( (to taste))
2 - 3 garlic cloves (, minced)

Steps:

To cook the beets, pre-heat the oven to 400F. Place the beets into a baking dish. Add about 1/2 inch of water. Cover the dish with aluminum foil making sure the foil doesn't touch the beets. Leave a small opening at one corner to allow the steam to escape. Place the baking dish into the oven and bake the beets for about 1.5 hour or until you can easily pierce them with a fork. Let the beets cool completely before peeling them and making the salad.
To make the salad, slice the beets into small dice or you can also grate them.
Place the beets into a salad bowl. Add the walnuts, prunes and sour cream. If you are making the garlicky version, add the garlic too. Season with salt and mix to combine.
Chill in the fridge for about 30 minutes before serving. This salad also tastes great the next day. Store in the fridge in a glass container with a tight lid for up to 48 hours.

Nutrition Facts : ServingSize 5 servings per recipe, Calories 234 kcal, Carbohydrate 23.8 g, Protein 2.9 g, Fat 15.7 g, Fiber 3.3 g, Sugar 14.7 g

BEET, WALNUT, AND PRUNE SALAD

Beet, Walnut, and Prune Salad image

This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes

Provided by seattlelove

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

5 medium beets, scrubbed
1/2 cup chopped walnuts
1/2 cup mayonnaise
20 pitted prunes, chopped
3 garlic cloves, pressed
salt

Steps:

Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

Nutrition Facts : Calories 227.9, Fat 13.1, SaturatedFat 1.6, Cholesterol 5.1, Sodium 172.3, Carbohydrate 28.6, Fiber 3.5, Sugar 15.5, Protein 3.1

BEET AND WALNUT SALAD

Beet and Walnut Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped walnuts
1 heart romaine lettuce, chopped
1 can 14 ounces sliced beets, drained and chopped
4 radishes, chopped
1/2 small red onion, chopped
2 ribs celery, chopped
2 tablespoons black cherry, seedless raspberry or apricot preserved
2 tablespoons vinegar, eyeball it
1 teaspoon poppy seeds, optional
3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

BEET, WALNUT AND PRUNE SALAD

BEET, WALNUT AND PRUNE SALAD image

Categories Nut Plum Vegetable Salad

Number Of Ingredients 6

Ingredients

5 medium beets, scrubbed
1/2 cup walnuts, chopped
1/2 cup mayonnaise
20 pitted prunes, chopped
3 cloves garlic, pressed
1 recipe (to taste) salt

Steps:

Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

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