Cold Beet Salad
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Ingredients3 h servings 195 cals
Original recipe yields 6 servings
- Place the beets into a large saucepan with enough water to cover the beets by 1 inch. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 40 minutes; drain. Chill beets in refrigerator until cool enough to handle.
- Peel the beets and grate into a large bowl. Stir the prunes, walnuts, and pickle with the beets. Add the mayonnaise and stir until all the ingredients are evenly coated. Chill completely before serving.
Per Serving: 195 calories; 13.8 g fat; 17.5 g carbohydrates; 3.1 g protein; 3 mg cholesterol; 259 mg sodium. Full nutrition
ReviewsRead all reviews 3
Essentially this recipe is a classic.Tasty summertime salad or side dish - EXCEPT for the MAYONNAISE. Too heavy. Try it with a vinaigrette.