Beet Salad with Mayonnaise & Walnuts: Russian Recipes Revisited

This Beet Salad with Mayonnaise and Walnuts is one of the easiest and most satisfying Russian salads I've grown up with. I actually almost forgot all about it, but then I made this beet dish from Jerusalem cookbook and thought: omg, the Russian version is sooooo much better. So I had to make it for this month's Russian Recipes Revisited.

Beet Salad with Mayonnaise and Walnuts

{I'm not providing specific ingredient amounts because this is more to taste.}

Ingredients
beets, roasted and grated***
mayonnaise
garlic, minced {or use a microplane}
walnuts, toasted and chopped 
optional: chopped prunes, chopped cilantro or parsley

***To roast the beets, wash them, drizzle with olive oil, sprinkle with salt, wrap in aluminum foil and roast on a cookie sheet in a 475F degree preheated oven for at least an hour, or as long as it takes.

Directions
1. Combine grated beets with mayonnaise {use as much as you want}, garlic {ditto}, chopped walnuts and a bit of cilantro. You can also add prunes, but I did not.
2. Refrigerate this salad for at least an hour.
3. It's great as an appetizer or as a side.

Isn't the color just absolutely gorgeous!? This salad brought back so many fun memories of family members and friends sitting around the table, eating zakuski, which are salads and appetizers, and waiting for the main course.

Will you make this salad?

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