Russian Creamy Beetroot Salad
A healthy, gluten free, colorful and creamy salad that tastes best when served chilled. It is just perfect for lunches during the hot summer days.
Beetroot - 1
Mayonnaise or Sour Cream or Greek Yogurt - 3 to 4 tbsp
Dates - 6 to 8 nos
Walnuts - 1/4 cup
Garlic - 1 clove
Vinegar - 1/2 tbsp
(add only if using greek yogurt or hung curd)
Salt - to taste
Black pepper - to taste
Coriander leaves or parsley - for garnishing
Cook the Beetroot: Wash and peel the skin using a peeler. Pressure cook for 1 whistle. You can also microwave the beet.
Let the beets cool completely. Julienne with a julienne peeler or grate it using a box grater. You can also use a food processor.
Transfer the beets to a bowl.
De seed the dates, if using seeded ones and chop it finely.
Chop the walnuts roughly.
Mash the garlic with the flat side of the knife and mince it.
Make the salad:
To the beets, add the rest of the ingredients like mayo or sour cream or greek yogurt, ( I used greek yogurt, so used vinegar also), garlic, dates, walnuts, salt and pepper.
Mix well to combine and refrigerate till its time to serve.
Serve this Russian creamy beetroot salad chilled and topped with more walnuts and after garnishing with coriander leaves or parsley.
If using greek yogurt or hung curd, use 1/2 tbsp vinegar for the tangy taste.