Russian Beet Salad with Walnuts and Prunes
Servings: 4
Calories: 244kcal
Ingredients
- 3 beets
- 1/2 cup walnuts toasted and chopped
- 1 cup prunes finely chopped
- 3 tablespoons sour cream
- salt to taste
Instructions
- Wrap the beets in foil, and roast in the oven at 350ºF for 1.5 hours. Or you can cook them in a slow cooker, also wrapped in foil, on high for 2 hours.
- Let the beets cool, peel the skin off, cut the root stems off.
- You can either grate the beets or chop them finely.
- Add walnuts, prunes, sour cream, kefir, salt and pepper. Mix well.
- Allow to sit in the fridge for a couple of hours, or better overnight, for the flavors to develop.
Nutrition
Calories: 244kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 56mg | Potassium: 595mg | Fiber: 6g | Sugar: 21g | Vitamin A: 416IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg