in Eastern Europe

Ukrainian beetroot salad

updated

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Ingredients for 4 servings:

  • 1 pack of beetroot, cooked and peeled
  • 1 handful of walnuts
  • 1 handful of plum(s), dried
  • Salt
  • Sugar
  • Pepper from the mill
  • mayonnaise
  • 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with prunes

Grate the beetroot. Toast the walnuts and add them (but don’t chop them too small first). Add the prunes whole (or halve them if they’re too large). Peel and press the garlic, and stir in with the mayonnaise. Season to taste with sugar, salt, and pepper. The salad tastes best when refrigerated for a few hours and then served cold. Tip: You can also omit the garlic. Add more sugar for a wonderfully mild flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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