Russian Beet Salad

DCLSA Cookbook
Russian Beet Salad
Submitted by: Karen MacPhee, Kresge Physical Sciences Library Then is one of my favorite salads from when I lived in Russia for two years. I often make it for Easter dinner, since we tend to have a lot of hardboiled eggs then:)


        • 5 medium beets, scrubbed (you can also use 2 cans of whole beets)
        • 1/2 cup chopped walnuts
        • 1/2 cup mayonnaise
        • 2 or 3 garlic cloves, pressed
        • 3 hard boiled eggs
        • salt to taste

smiley face on a daisy



1.Place the beets into a saucepan and fill with just enough water to cover.

2.Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes.

3.Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting.

4.Place in a serving bowl.

5.Stir the walnuts and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

6.Grate the hard boiled eggs over the top of the salad