Beets are not only delicious, but they’re full of nutrients. The sweet flavor and vibrant color make it a versatile ingredient for salads or other dishes. They can be roasted, boiled or pickled; however, this recipe is great because the beet juice acts as an emulsifying agent to hold all the ingredients together in one cohesive dish. This salad is perfect for Thanksgiving dinner since it tastes good warm or cold and has many different colors that will look beautiful on your table!
Beets are nutritious vegetables that act as an emulsifier to hold all the ingredients together in one cohesive dish. It’s perfect for Thanksgiving dinner because it tastes good hot or cold and comes in various colors that will look beautiful on your table!
prep: 20 mins cook: 20 mins total: 40 mins Servings: 6 Yield: 3 cups
20 pitted prunes, chopped
½ cup chopped walnuts
5 medium beets, scrubbed
3 cloves garlic, pressed
salt to taste
½ cup mayonnaise
Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Per Serving: 296 calories; protein 3.6g; carbohydrates 26.5g; fat 21.3g; cholesterol 7mg; sodium 159mg.