Russian Beet Salad with Sour Cream
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Ingredients35 m servings 311
Original recipe yields 4 servings
- Place beets in a saucepan, cover with water, and cook until tender yet firm to the bite, 20 to 40 minutes depending on their size. Drain, peel, and coarsely grate.
- Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. Season with salt.
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- Cook's Note:
- I chop the walnuts first, then put them in a resealable plastic bag and crush them with my rolling pin further.
Per Serving: 311 calories; 24.1 17.6 10.3 42 338 Full nutrition