Beet Salad

2
Ruthie 1

"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."

Ingredients

3 h {{adjustedServings}} servings 195 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 17.5g
  • 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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Directions

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  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

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  1. 2 Ratings

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

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