This red beet salad with walnuts is delicious and filling. The recipe is very easy to make using five simple ingredients. Gluten-free, vegetarian, and perfect for a meal-prep.
Prep Time:10 mins
Cook Time:2 hours
Total Time:2 hours 10 mins
Yield:5 servings 1x
Cuisine:Russian, Gluten-Free, Vegetarian
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
For the Garlicky Version:
2–3 garlic cloves, minced
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.
The nutrition information is a rough estimated for 1 out of 5 servings. It was calculated for the version without garlic using 1/4 cup of mayo and 1/4 cup of sour cream.
Serving Size:1/5 of recipe
Keywords: red beet and walnut salad, beetroot salad with walnuts, beet and walnut salad