Beet, Prune, & Walnut Salad

This salad is all over the internet; it is in fact a traditional Russian salad although this particular iteration seems to come from a cook book called Please to the Table. Some cooks claim there are no prunes in a Russian beet salad; others confirm that that is how it was made in their family. We thought it was really delightful, and the prunes are what make it not just another beet salad, although they were surprisingly subtle.

Leftover kept quite well until the next day. I wouldn't keep it longer than that, and it wasn't any issue anyway.

4 to 8 servings
1 1/4 hours to cook the beets
30 minutes to assemble the salad

Cook the Beets:
500 grams (1 pound; 3 large) beets

Wash the beets and wrap them in foil, and bake them at 375°F for about 1 hour 15 minutes, until soft. If you prefer, they could be put in a pot with plenty of water to cover them, and boiled for 45 minutes to an hour, until tender. Let them cool. This can be done up to a day in advance.

Make the Dressing & Salad:
125 grams (1/4 pound; 16 to 18) prunes
1 tablespoon brandy OR rum
1 or 2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons sour cream OR thick yogurt
2 tablespoons mayonnaise
salt & freshly ground black pepper to taste
100 grams (3 ounces; 1 cup) walnut pieces

Cut the prunes into 6 or 8 pieces each, and soak them in a little tepid water for 10 to 15 minutes unless they are already very soft and moist. Drain (if soaked) then sprinkle them with the brandy or rum and let them sit another 10 or 15 minutes to absorb it.

Meanwhile, peel and mince the garlic. Mix it in a mixing bowl with the lemon juice, sour cream or yogurt, and mayonnaise. Season with salt and pepper.

Peel and grate the or finely dice the beets. Mix them into the dressing, along with the prunes. Chop the walnuts to a similar size as the beets and prunes, and mix most of them in - reserve a few (unchopped) for garnish if you like.

Refrigerate the salad for at least an hour to several hours, and bring it back up to room temperature before serving.





 Last year at this time I made Ater Kik Wot (Dried Pea Stew)

Posted in: Ontario Food