Georgian Beetroot Salad with Walnuts and Prunes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g beetroot, cooked
- 1 handful prunes, dried, unsulphurized, organic quality if possible, approx. 50 g
- 1 handful walnuts, possibly organic quality, approx. 50 g
- 3 cloves garlic, more to taste
- 5 teaspoons mayonnaise, preferably homemade
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Coarsely grate the cooked beetroot in a large enough bowl. Chop the prunes and walnuts and add them, chop or press the garlic as finely as possible and add with good salad mayonnaise, mix well and season with salt and pepper.
- Keep in a cool place for 2-3 hours, or better overnight, seasoning if necessary.
- The ideal summer accompaniment to grilled meat and fish, but also in winter to roasts and the like.
- Tip:
- Buy the beetroot fresh from the greengrocer and cook it yourself (depending on the size, between 1/2 and 2 hours cooking time). Under no circumstances pierce it with a knife, otherwise it will bleed out. Test with a spoon whether it gives way easily, then it is done. Let cool and peel off the peel. The juice stains very strongly, so either peel with gloves or later wash your hands with lemon juice.
- Buy beetroot cooked and vacuum-sealed.
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