beet-salad

Beet Salad

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    3 h
Ruthie
Recipe by  Ruthie

“This grated beet wonder will be sure to spice up any meal. This is a sweet and savory salad with a fine crunch form the walnuts. This recipe can be a little messy to work with because the boiled beets tend to dye everything red, so be sure that you are equipped with an apron.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the beets into a large saucepan with enough water to cover the beets by 1 inch. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 40 minutes; drain. Chill beets in refrigerator until cool enough to handle.
  2. Peel the beets and grate into a large bowl. Stir the prunes, walnuts, and pickle with the beets. Add the mayonnaise and stir until all the ingredients are evenly coated. Chill completely before serving.

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Reviews (2)

Rate This Recipe
mike botula
7

mike botula

Essentially this recipe is a classic.Tasty summertime salad or side dish - EXCEPT for the MAYONNAISE. Too heavy. Try it with a vinaigrette.

Anastasia, Greece
5

Anastasia, Greece

Thank you for the recipe, the crunch of the walnuts is a plus!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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