Russian Beet Salad

1. 1

   PRECOOK BEETS:.

2. 2

   Wash the beets and trim the ends off before cooking.

3. 3

   To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.

4. 4

   To BOIL: Cook the beets for 20 to 30 minutes, or until tender.

5. 5

   To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.

6. 6

   Slip off the skins under running water and grate or dice.

7. 7

   PREPARE SALAD:.

8. 8

   Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.

9. 9

   Season with salt and pepper.

10. 10

    Add mayonnaise and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.