My Mom’s Russian Sweet Beet Salad

My Mom’s Russian Sweet Beet Salad

prep time: 10-15 minutes                            cooking time: 90 minutes                       servings: 15



7-8 good size beets

2 cloves garlic

20 minced prunes

1 cup of mayonnaise

Optional: add walnuts (I like raw and soaked)


Preheat oven to 350F.
Wash well and roast whole beets for 60 – 90 minutes.
While beets are roasting: Chop the prunes by hand or in the food processor. Mince garlic or use a garlic press. Once the beets have cooled down, they can be skinned and shredded in food processor. Combine beets, prunes, garlic, and mayonnaise. Stir and refrigerate.

Optional: add chopped walnuts (raw or soaked)

Tip: walnuts can be soaked ahead of time for a few hours or overnight.  After rinsing and draining, they should be refrigerated.  Soaked walnuts can be eaten plain after soaking.  They become more milky, less bitter and make an absolutely delicious snack.