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Beetroot Salad

This recipe came from a colleague at work who is Russian - A great use for the heap of beetroot growing in my garden. Lasts for a few days in the fridge, so perfect for making the night before.


  • beetroot, 4-6 medium sized

  • garlic, 2-4 cloves

  • coriander, 1 cup finely chopped

  • mayonnaise, .5 cup

  • sour cream, .5 cup

  • pepper and salt to taste

  • walnuts, 1 cup roughly chopped


  • 1.

    Boil medium sized beetroot for about 40 minutes or until cooked.

  • 2.

    Drain and leave to cool. Wearing rubber gloves to avoid staining your hands, remove and discard the skin (which should come off easily using your hands and/or small blunt knife) and grate into a bowl.

  • 3.

    Mix in 1/2 - 3/4 cups of good quality mayonnaise and 1/2 - 3/4 cups of sour cream.

  • 4.

    Add garlic, chopped walnuts, coriander, all to taste. Pepper and Salt, also to taste.

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