As a side dish, this beet salad tastes fantastic. It has a garlicky, creamy, sweet, slightly salty, and crunchy flavor. Enjoy making this traditional Russian dish that my entire family always prepares.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 5 medium beets, scrubbed
- ½ cup chopped walnuts
- ½ cup mayonnaise
- 20 pitted prunes, chopped
- 3 cloves garlic, pressed
- salt to taste
Instructions
- 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 | 296 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 159 mg |
| Sugars | 17 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Can’t get enough! I am now a beetaholic.
Thank you! I used to love this salad when I lived in Ukraine, but had never made it myself. This is exactly it! I agree with Myroslava Jacklitsch, prunes are absolutely authentic in this salad in Ukraine. Can’t vouch for what they may or may not do in Russia. That said, there are a plethora of beet salads, the rest of which do not contain prunes, so perhaps this is the source of the confusion on that. In any case, this is a delicious salad and you should absolutely go out on a limb and give it a try!
I love this salad! I return to it again and again. If you follow the recipe, it is amazing. If you leave anything out, it will be less so. I don’t understand people leaving out key ingredients and then downgrading it. There are so few ingredients in this recipe that all the ingredients are key.I have had success making it hours ahead and even enjoying leftovers the next day. It was just as good then.
Excellent recipe. Sweet and a little crunchy. A nice change from the ordinary.
I made this as I had two beets & not sure what to do with them. It was quite easy, and very delicious – I made it as directed but just rough chopped the beets. I’d make it again!
I made it according to the recipe : with prunes,- just as it is traditionally made in Ukraine. By skipping the prunes you do miss the smoky – sweet flavor they introduce, which makes this salad so well rounded and more versatile . Wonder, why it is represented as “authentic Russian,” since , according to the Russian reviewers themselves, they don’t use prunes in russia. Considering the discrepancy, the phrase “authentically Russian” hardly fits the description.
The first time I made this I felt the mayo was a bit overpowering but after letting a sit a couple days it was great-now this is my favorite beet salad!
Made this many times and EVERYONE loves it! I did however try it with grated raw beets and it’s just as delicious!
I did not want to use mayonnaise so I made this recipe with cottage cheese and avocado. Loved it!
This is a very nice dish, different but really quite nice. I have made it twice . Note: don’t over due it with the prunes as they will make it kind of sticky and thick . I will certainly make it again
Love this. Made exactly as written…well I did use a can of sliced beets (no vinegar). It was just what we were looking for. Great summer salad. Can’t wait to put it on my Thanksgiving Menu.
Followed the recipe, and I love it! I’d much prefer this salad with prunes, authentic or not. Prunes and garlic are unusual combination but it works surprisingly well. I usually buy this salad at Brighton Beach, NYC, the mecca of Russian food. Now I can make it anytime anywhere I want! Thanks, Irene.
Followed the recipe minus the prunes. I also added the pomegranate which was a great addition to the flavor-fresh and juicy tartness.
Sounds dreadful to me but made it with too many roast beets on hand. LOVED it. Thanks. A keeper
Just a note about authenticity. I’ve been making this salad for years, ever since a Russian friend in Moscow sent it to me, courtesy of his grandparents. Their recipe (and they’re village people) INCLUDES prunes. I remember this vividly because their recipe was sent in Russian, and directed me to “soak the prunes”–and the root for “to soak” and “to torture” seemed very similar 🙂 to me. Anyway, please don’t assume the prunes are not authentic. I imagine some families use them and some don’t. But both versions are genuine. And I love the prune one! 🙂
I had roasted some golden beets and was looking for something different from the usual beet recipe. I thought that combining garlic with beets would be bizarre, but it was delicious! I skipped the prunes (husband not a fan), and used toasted black walnuts. Adding this to the beet repertoire!
Yum – everyone in my family ate beets. Thanks for the recipe.
I’m russian and see this salad on a lot of ‘russian tables’… try substituting raisins if you don’t like prunes!
Ingredients blended nicely in flavour. I wouldn’t change a thing.
This is a very simple recipe (especially if you already have some cooked beets) for which the prunes are a tasty addition. My wife and I liked it a lot.
This was pretty good. It had a good texture. Thank you.