Beet Salad with Prunes and Walnuts (Салат з буряка та чорносливу)
This simple yet eye-catching salad is a staple in my family’s house. The beauty of it is that it can be made year-round because either freshly harvested beets or the ones stored in the root cellar can be used. Walnuts and prunes are two traditional ingredients in this dish, adding both depth of flavor and texture. My mom typically serves this salad as a side dish, but I love it as an appetizer, paired with crispy crackers and crunchy vegetables for dipping.
Equipment
- Small Saucepan
- Box grater
- Medium mixing bowl
- Cutting boards and knife
- Colander or strainer
Ingredients
- 2 medium-large red beets about 12 oz
- Kosher salt
- 2/3 cup prunes pitted and roughly chopped
- 1/3 cup walnut halves toasted and roughly chopped, plus more for garnish
- 3 Tbsp mayonnaise such as Best Foods, Hellmann’s, or Kewpie
- 1 garlic clove minced
- Freshly ground black pepper
- Beet Molasses see notes section below, for garnish (optional)
Instructions
- In a small saucepan, combine the beets with water to cover by 2 in [5 cm] and a generous pinch of salt and bring to a boil over medium- high heat. Turn down the heat to medium-low and simmer gently until tender, about 40 minutes, depending on the size and age of the beets. To check for doneness, pierce the beets with a knife; it should slide in easily without resistance. Drain the beets and let cool until they can be handled, then peel and grate on the large holes of a box grater into a medium bowl.
- Add the prunes and walnuts to the beets and stir to mix. Then mix in the mayonnaise and garlic and season with salt and pepper. Let the salad sit for 10 to 15 minutes before serving to allow the flavors to meld. For even better flavor, cover and refrigerate overnight before serving.
- Just before serving, garnish with walnuts and with a swirl of molasses, if desired.
Notes
Beet Molasses
Буркова патока
I started making beet molasses a couple of years ago during my quest to find new ways to use one of Ukraine’s most ubiquitous root vegetables. Since then, there has always been a jar in my refrigerator. I use it in place of pomegranate molasses for drizzling over spreads or eggplant rolls, and I stir it into shpundra (page 201) at the very end for a touch of sweetness and a glossy finish. But my absolute favorite way to use this flavorful molasses is in the Beet and Plum Lemonade on page 281, an extremely refreshing drink I can’t recommend enough. Makes 1 CUP [320 G]
4 cups [945 ml] beet juice, freshly pressed or store-bought (such as Biotta brand)
1 cup [200 g] sugar
½ cup [120 ml] apple cider vinegar
1/2 tsp salt In a wide medium pan over medium-high heat, combine the beet juice, sugar, vinegar, and salt and bring to a gentle simmer, stirring constantly until the sugar and salt are fully dissolved. Adjust the heat to maintain a gentle simmer and simmer until the liquid reduces by about 80 percent and is thick, sticky, and glossy, 60 to 70 minutes.
Remove from the heat and let cool before using. The molasses will keep in a tightly capped glass jar in the refrigerator for up to 4 months.
Буркова патока
I started making beet molasses a couple of years ago during my quest to find new ways to use one of Ukraine’s most ubiquitous root vegetables. Since then, there has always been a jar in my refrigerator. I use it in place of pomegranate molasses for drizzling over spreads or eggplant rolls, and I stir it into shpundra (page 201) at the very end for a touch of sweetness and a glossy finish. But my absolute favorite way to use this flavorful molasses is in the Beet and Plum Lemonade on page 281, an extremely refreshing drink I can’t recommend enough. Makes 1 CUP [320 G]
4 cups [945 ml] beet juice, freshly pressed or store-bought (such as Biotta brand)
1 cup [200 g] sugar
½ cup [120 ml] apple cider vinegar
1/2 tsp salt In a wide medium pan over medium-high heat, combine the beet juice, sugar, vinegar, and salt and bring to a gentle simmer, stirring constantly until the sugar and salt are fully dissolved. Adjust the heat to maintain a gentle simmer and simmer until the liquid reduces by about 80 percent and is thick, sticky, and glossy, 60 to 70 minutes.
Remove from the heat and let cool before using. The molasses will keep in a tightly capped glass jar in the refrigerator for up to 4 months.
Nutrition
Serving: 1portionCalories: 224kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 4mgSodium: 100mgPotassium: 394mgFiber: 4gSugar: 14gVitamin A: 249IUVitamin C: 3mgCalcium: 31mgIron: 1mg