Celebration Beet Salad

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This traditional Russian celebration dish has been adapted for raw foods. If you didn't like canned beets as a kid, please give the raw beet root a try: you might fall in love with this powerful healing food.

Recipe Author: Beautiful on Raw

Preparation Time: 20 min. plus time for soaking and dehydrating

Serves: 6-8


For the “mayo”:

  • 1 ½ cups sunflower seeds, soaked and dehydrated
  • 1 clove garlic, minced
  • 2 Tbs. fresh lemon juice
  • ½ tsp. ground mustard
  • ½ tsp. sea salt
  • between ½ and ¾ cups of water, as needed for blending

For the salad:

  • 3 big beets, peeled and grated
  • 1 clove garlic, minced
  • 1 cup prunes, chopped
  • ½ cup walnuts, soaked and dehydrated, roughly chopped
  • additional sea salt if necessary


Prepare the “mayo” by placing all the ingredients in a blender, and blending them for as long as it takes to reach a smooth consistency. Adjust the thickness of the mix by adding more water if necessary.

Grate the beets, transfer them to a bowl, add garlic, prunes, and walnuts, fold in the “mayo” and mix well with a spoon. Taste and add more salt to taste if desired.

Ingredients: sunflower seeds, garlic, lemon juice, mustard, sea salt, water, beets, prunes, walnut

Recipe Type: Salad, Main Course