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Russian Shredded Beets with Walnuts and Dried Plums
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Servings:
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about
scaling
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Cook Time: |
15 Min |
Prep Time: |
45 Min |
Cook Method: |
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Cook Temp: |
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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: Sep/Oct Hannaford's Fresh Magazine
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8 ea |
small beet, roasted, peeled, sliced |
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2 ea |
Fresh garlic cloves, minced |
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2 Tbs |
Olive oil |
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3/4 cup |
Chopped walnuts |
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3/4 cup |
Chopped pitted prunes |
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