Go Back

Beet, Prune, and Walnut Salad

This is a really fun recipe and unusual way to eat beets. The layered nature of the salad makes it easy to assemble and pretty to look to look at. Recipe adapted from the Mamushka cookbook by Olia Hercules.
Course Appetizer, Salad, Side Dish
Cuisine Ukrainian, vegetarian
Servings 6 as a side dish

Ingredients
  

  • 2 lb beets peeled
  • 2 Tb oil
  • salt and pepper to taste

Salad Dressing

  • 6 Tb sour cream
  • 1 Tb balsamic vinegar
  • 2 cloves garlic minced
  • salt and pepper to taste

Garnishes

  • 8 ea prunes roughly chopped
  • ΒΌ c walnuts toasted
  • 2 Tb cilantro leaves for garnish

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Peel the beets and cut into wedges. Cut the beets in half and then cut each half into 8 pieces. Toss with oil and salt and pepper to taste. Spread onto a baking sheet.
  • Bake for 40-50 min until tender and cooked through. They may also start to brown at the edges and that is fine too.
  • While the beets are baking, mix together the dressing ingredients. Depending how thick your sour cream is, add water if needed to make it just a little bit thinner so it will pour off a spoon when you dress the beets.
  • Once the beets are cooked, arrange them on a serving platter. They can be served warm or room temperature. Drizzle over the dressing and garnish top with the garnishes.
Keyword healthy, summer, Ukrainian