Russian Beet Salad

Ingredients

• 4 medium Beets ((about 1 1/2 pounds - 750 grams))
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 3/4 cup chopped Walnuts
• 4 Garlic Cloves (minced)
• Salt and Pepper to taste
• 1/4 cup freshly chopped Parsley and Dill ((zelen - Russian word for green Herbs, use your favorites))

Instructions

1. 1

   Prepare Beets - wash and peel beets. Cut in half, larger beets can be cut into quarters. In a bowl, toss beets with 2 teaspoons of Oil and season with a pinch of salt and pepper. Toss until coated.

2. 2

   Cook Beets - preheat Air Fryer to 400°F (200°C). Place in a single layer in Air Fryer and cook for about 18-25 minutes - depending in your Air Fryer and size of beets. They are done when fork tender with caramelized edges. Alternatively, boil Beets in water for 45 minutes until cooked.

3. 3

   Cool - allow cooked Beets to cool for about 15 minutes. Can place in fridge to help speed this up.

4. 4

   Grate or Chop - using a Box Grater large holes, grate Wear gloves if you don't want pink hands. For chunkier texture, dice into ½ inch pieces.

5. 5

   Toast Walnuts - in a dry frying pan, toast Walnuts over medium heat for 3-4 minutes., stirring to prevent burning. Allow to cool before chopping

6. 6

   Make Dressing - in a large bowl, whisk together Mayonnaise, Sour Cream, minced Garlic, pinch of Salt and Pepper.

7. 7

   Assemble Salad - add grated Beets to the dressing. Gently coat without mashing. Stir in Walnuts and fresh Herbs.

8. 8

   Chill and Serve - cover and place in fridge for at least 30 minutes (2 hours is best). Garnish with Herbs and Walnuts before serving.