everyday foodie

I have loved beets ever since I was a child. I’m fairly certain it is the color that does it. I remember Mom or Dad telling me at the time that they thought that beets taste like “crayons” but it didn’t deter my love for the root vegetable.

It wasn’t until I got married that I had real, fresh beets in Russian beet salad. Every area makes it differently, and every time it is made, it tastes just a bit different.

It’s a fantastic salad, earthy and cool (beets), tart (granny smith apples), crunchy (walnut pieces), and garlicy.

Here’s the version I made (with the help of DH) this past weekend.

Russian Beet Salad

5 fresh beets
3 fresh granny smith apples
1/2 C crushed walnuts
1 head (yes, head) of garlic, crushed and minced
mayonnaise
1/2 C fresh parsley
1/4 C fresh dill

Boil beets until soft, about 20-40 minutes (depending on how large the beets are). Under cool running water, wipe off the skin — it should just come right off. Let beets cool.

Once beets are cool, grate beets into a large bowl using a fine grater.

Peel and core granny smith apples, then dice. Cubes should be about 1/2″ on all sides.

Mix beets, diced granny smith apples, crushed walnuts, and garlic in a large bowl. Add mayonnaise to taste — some people prefer a lot of mayonnaise, some prefer very little. Add parsley and mix in.

Refrigerate, if you prefer it cool. It’s also good at room temperature.

Just before serving, top with a bit of dill.