Skip to main content

side dishes

Russian Shredded Beets with Walnuts and Dried Plums
Ingredients
This vegetarian salad gives the plate a beautiful shot of color while providing some wonderful vegetable-based proteins and minerals. If desired, serve on a bed of Nature's Place Organic Baby Arugula or Spinach. Recipe may be halved.
8 small beets
2 cloves garlic, minced
2 Tbsp. olive oil
3/4 cup chopped walnuts
3/4 cup chopped dried plums (prunes)
+ Add to Shopping List
Russian Shredded Beets with Walnuts and Dried Plums

Russian Shredded Beets with Walnuts and Dried Plums

Russian Shredded Beets with Walnuts and Dried Plums
  • Servings:Serves 8
  • Prep Time:45 minutes
  • Cook Time:15 minutes
directions
1. Scrub beets, but do not peel. Place in a large pot and cover with water. Bring to a boil and cook until beets are tender (easily pierced with tip of a sharp knife), about 30 minutes. Drain in a colander and run cold water over the beets until they're cool enough to touch. Make a slight incision in each beet, then peel — the skins should slip off. Peel any remaining bits of skin. Grate beets into a medium-size mixing bowl.
2. Add garlic and olive oil and mix well to distribute. Add walnuts and dried plums and mix well. Serve at room temperature or chilled. (Store refrigerated in an airtight container.)
Source: Hannaford Fresh Magazine, September - October 2009

 
 
 
 
 
loading