Tuesday, 22 October 2013

Another Way with Beetroots

This recipe uses most of Britain's mistrusted foodstuff: beetroots, prunes and mayo. And yet I am urging you to try it, as it works surprisingly well.

The dish is technically a salad, but not in a British sense. In fact it's quite difficult to serve within a meal, unless you are doing what Russians do and serve it as part of a mezze.

My part of the world is not traditionally associated with mezze and yet, this is a very traditional way of serving festive and family food back home. Every gathering will have a three course dinner, all courses served as mezze.

The cold mezze (zakuski) are served first, You will typically see at least 4-5 dishes for that course and this one is one of them.

It has a great mix of tastes: sweetness and earthiness of the beetroots, concentrated sweetness of prunes, a bit of a kick from the garlic, saltiness from the mayo and texture from the walnuts. It sounds weird. But it is so good!

Some people add grated hard cheese to it (like Cheddar) - it works really well.

Beetroot and Prunes Salad
(Makes 2 portions)
Suitable for vegetarians


250g boiled beetroots (I used vacuum packed ones cooked in their own juice (NOT vinegar!) from a supermarket) - grated on a coarse grater
5-6 prunes (no stones) - chopped into small chunks
1 clove of garlic - crushed
2 heaped teaspoons of mayo
A small handful of walnuts - finely chopped
Grated Cheddar (optional)


Mix the beetroots (if you boiled your own, make sure they are cool) with prunes, garlic and mayo in a small bowl. Mix well. Sprinkle the walnuts on top. You can add grated cheddar if you like. Serve as part of a mezze. Or as a veggie lunch.

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