- 3 beets
- 1/4 cup sour cream
- 3 cloves garlic, crushed
- 1 cup grated Havarti cheese
- 1/2 cup finely chopped walnuts
- 5 tablespoons pitted prunes, cubed
- salt to taste
- 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.
04/13/2018
recipepes.com
Russian Beet Salad with Sour Cream, recipe
PT15M
PT1H
5
455 calories