Russian Beet Salad

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beet salad

I have been getting different variations of beets this fall season and I love them! Apart from the fact that I add water from beets to henna when I dye my hair (yes, I’m pretty nuts, but hey I get lots of compliments on my hair color!) I also eat them and juice them and bake them into muffins.

In Russia we make lots of salads with mayo and although good mayo made with pasture-raised eggs is not actually bad for you in moderation, I made this one lighter for holiday season. I hope you enjoy it!

Ingredients:

  • 3 medium beets
  • 1 6oz container of pasture-raised organic cow milk yogurt
  • 1 6oz container of pasture-raised organic goat milk yogurt
  • 3 cloves of garlic, peeled and chopped
  • 1/2 cup walnuts, chopped
  • salt and pepper to taste

Directions:

  1. Cut both sides of each beet, wash and boil them with skin on for about 40 minutes on medium
  2. When beets cool down peel off the skin with your fingers (much easier than trying to peel them before boiling)
  3. Grate the beets and mix with chopped garlic
  4. Mix cow and goat milk yogurts and salt and pepper to taste
  5. Mix the beets, garlic and yogurt dressing together
  6. Mix in the walnuts and sprinkle remaining ones on top
  7. Enjoy!

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