My love for beets has been vaccinated since Russia. My grandmother grew beets in large quantities to save for the winter and cook our favorite dishes, such us borscht or salads with beets.
I think everyone knows how many health benefits this root has for our body. Usually the deep purple beets are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.
Today I want to share a recipe of sweet beet salad. It can be a great dish for a party or a holiday, because it can be cooked a day before and saved in the refrigerator. Very easy to make, this beet salad contains walnuts, dried apricots and plums, with a little kick of garlic and dressed with tender sour cream.
Ingredients:
3 medium beets
12 dried apricots
10 dried plums
½ cup chopped walnuts
1 garlic clove
¼ cup sour cream
Step 1
Preheat the oven to 400 degrees F. Line a baking dish with foil and place the clean beets in a single layer on the bottom of the foil lined baking dish.
Cover the baking dish with foil and roast the beets in the oven for an hour to two hours (depend on the size of the beets).
Start checking your beets for doneness after one-hour by piercing the largest beet with a wooden skewer. After cooking, let them cool about an hour.
Step 2
In the mean time, chop walnuts, cut the dried apricots and dried plums into small pieces, finally chop a garlic glove.
Step 3
Peel the skin from the beets and grate them into a big bowl. Add to the beets the chopped walnuts, apricots, plums, garlic and sour cream.
Step 4
Mix well all the ingredients. Cover the bowl with a plastic wrap and put in the fridge for at least an hour.
Step 5
Serve with garnish of chive for color (totally optional))
Enjoy!
Notes:
Roasting time will depend on the size of your beets.
The salad may be made in advance and saved in the fridge.
- 3 medium beets
- 12 dried apricots
- 10 dried plums
- ½ cup chopped walnuts
- 1 garlic clove
- ¼ cup sour cream
- Preheat the oven to 400 degrees F. Line a baking dish with foil and place the clean beets in a single layer on the bottom of the foil lined baking dish. Cover the baking dish with foil and roast the beets in the oven for an hour to two hours (depend on the size of the beets). Start checking your beets for doneness after one-hour by piercing the largest beet with a wooden skewer. After cooking, let them cool about an hour.
- In the mean time, chop walnuts, cut the dried apricots and dried plums into small pieces, finally chop a garlic glove.
- Peel the skin from the beets and grate them into a big bowl. Add to the beets the chopped walnuts, apricots, plums, garlic and sour cream.
- Mix well all the ingredients. Cover the bowl with a plastic wrap and put in the fridge for at least an hour.
- Serve with garnish of chive for color (totally optional))
- Roasting time will depend on the size of your beets.
- The salad may be made in advance and saved in the fridge.
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