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.
Boil medium sized beetroot for about 40 minutes or until cooked.
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.
Mix in 1/2 - 3/4 cups of good quality mayonnaise and 1/2 - 3/4 cups of sour cream.
Add garlic, chopped walnuts, coriander, all to taste. Pepper and Salt, also to taste.
