This Lithuanian Beetroot Salad with prunes and walnuts is a classic that’ll steal the spotlight on your holiday table. Packed with earthy Lithuanian beetroot and the sweet richness of prunes, this Lithuanian Beetroot and Prune Salad recipe is the kind of dish that gets better with every bite—and every second helping!
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Lithuanian Beetroot Salad For Christmas
Ah, Lithuanian beetroot salad—the Christmas classic that never fails to show up in the holiday spread. Growing up in Lithuania, I remember the excitement of watching my mom prepare this simple recipe for our Christmas Eve dinner.
It was always served alongside a buffet-style spread of cold appetizers, and I could never resist sneaking a few spoonfuls before the official meal began (even though eating Christmas Eve food before dinner was actually against the rules). There was something about the combination of earthy beets, juicy prunes, and crunchy walnuts that made it impossible to wait.
If you are a fan of beetroot, here are some more Lithuanian recipes that celebrate beetroot as a main ingredient:
- Cold Beet Soup (šaltibarščiai recipe)
- Canned Shredded Beetroot For Cold Borscht Soup
- Lithuanian Beetroot Salad with Dill Pickles and Beans (recipe coming soon)
- Lithuanian Borscht With Bacon
Ingredient Notes
Here are all the ingredients you will need to make this Lithuanian Beet Salad With Prunes and Walnuts:
- boiled beets: we used vacuum-packed boiled beets, but you may use sliced or shredded canned beets.
- prunes: a.k.a. dried plums. This recipe works well with dates too, although dates are not common in Lithuanian cuisine. Have excess prunes? Try our Cheesy Turkey Meatloaf With Prunes and Walnut Stuffed Prune Dessert.
- walnuts: may be replaced with pecans too for a less authentic but equally delicious version of this beet and prune salad recipe.
- mayonnaise: half of the mayo may be replaced with sour cream. Have a look for a no-mayo option below.
- a pinch of salt and black pepper.
Alternative Dressing For Christmas Eve: Traditionally no mayonnaise is used for Christmas Eve Dishes (although in modern times, this rule is often overlooked). If you want a no-mayo option, replace mayonnaise with 2 tablespoon of lemon juice and 2 tablespoon extra-virgin olive oil. If you are using this dressing, avoid canned beetroot with vinegar in it.
Step-By-Step Method
1. Place prunes in a small bowl, and pour hot water over them to submerge them. Cover and soak the prunes for 10 minutes.
2. Chop the walnuts into small pieces. Place the walnuts in a dry frying pan and toast lightly for a couple of minutes until slightly browned and smelling all nutty.
3. Drain the prunes and dab them with a piece of paper towel. Chop them roughly (each into about 4 pieces).
4. Place the grated beets, prunes, walnuts and mayo in a mixing bowl. Season with salt and pepper. Give everything a good stir. You may choose to garnish the salad with fresh dill, spring onions (green onions) or a walnut half.
Serving Suggestions
This Lithuanian Beetroot Salad with prunes is typically served in a big bowl as part of a large spread of cold appetizers. You will find it alongside Lithuanian Boiled Vegetable Salad, Kefir-Battered Fish, Žuvies Kotletai (Lithuanian Fish Cakes) and things like Pickled Herring Rollmops and Deviled Eggs at large family gatherings.
What is more, it is often cooked as one of the twelve dishes for a traditional Christmas Eve table (if you want to be truly traditional though, make a no-mayo version).
It also makes a delicious side dish for red meat dishes! Or even served as an appetizer!
The flavors of this Beet salad are best at room temperature, so make sure to take it out of the fridge 30 minutes before serving.
Storage
For the best results, store your Lithuanian beet salad in an airtight container in the fridge. It will keep well for up to 3 days, allowing the flavors to meld together beautifully. Just give it a quick stir before serving, and you’ll be ready to enjoy that tangy, nutty goodness all over again!
Christmas In Lithuania eBook
Bring a touch of authentic Lithuanian magic to your holiday season! Whether you’re reconnecting with your roots or surprising loved ones with a nod to their heritage, Christmas in Lithuania is your ultimate guide to a heartwarming, delicious, and tradition-filled celebration.
More Lithuanian Side Dish Recipes
Besides Vegetable and Potato Salad (Balta Misraine) and Lithuanian Bean and Cheese Salad With Crispy Bread, this Beetroot and Prune Salad Recipe is probably my favourite, but here are some more Lithuanian recipes for you to try:
Lithuanian Beetroot Salad With Prunes and Walnuts
Ingredients
- 3 (9 oz) boiled beets vacuum-packed, shredded, coarsely grated or julienned
- 20 prunes
- 30 g (¼ cup) walnuts roughly chopped
- 1 heaped tbsp mayonnaise *see notes for a no-mayo version
- a pinch of salt and black pepper
Instructions
- Place prunes in a small bowl, and pour hot water over them to submerge. Cover and soak the prunes for 10 minutes.
- Place the chopped walnuts in a dry frying pan and toast lightly for a couple of minutes until slightly browned and smelling all nutty.
- Drain the prunes and dab them with a piece of paper towel. Chop them roughly (each into about 4 pieces).
- Place the grated beets, prunes, walnuts and mayo in a mixing bowl. Season with salt and pepper. Mix everything together and enjoy!
Video
Notes
Desi says
Do you use dried prunes?
Ieva says
yes, that's right - dried prunes 🙂