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Recipes

Beet Salad with Walnuts and Garlic

From A Year of Russian Feasts

1-1/4 pounds (about 2 large) red beets, washed, but not peeled
1 teaspoon sugar
1/4 cup chopped walnuts
1 small garlic clove, minced
3 tablespoons high-quality mayonnaise
1/2 teaspoon fresh lemon juice, optional
Salt, to taste

Place the beets and sugar in a saucepan, add enough water to cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the beets are tender, about 45 minutes. Drain and cool completely.

Peel the beets and coarsely grate into a medium-sized bowl. (Be careful not to stain your clothing with the beet juice.) Add the walnuts, garlic, mayonnaise and lemon juice, if using, and mix gently.

Season to taste with salt, then add a pinch of sugar and mix again. Cover with plastic wrap and let sit at room temperature for 1 hour before serving.

 


Yields 4 servings.

 

 

(Updated: 10/29/08 SN)


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