Roasted Beet Salad

Roasted Beet Salad with Walnuts and Prunes

From: Chef Olga Sorzano,  Yields: 4

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  • 4 medium beets
  • 8 pitted prunes, coarsely chopped
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1-2 large garlic cloves, finely chopped
  • 2 tablespoon mayonnaise
  • 2 tablespoon yogurt or sour cream


  • Wrap beets in foil
  • Bake at 425, about 50 minutes. They should be fork tender when fully cooked through.
  • Cool. Peel and chop coarsely.
  • Fold in chopped prunes and walnuts.
  • In the small bowl mix mayo, yogurt or sour cream with chopped garlic.
  • Gently incorporate with the beet mixture.


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