Russian Beetroot Salad

This salad is great during fall or winter time! And note that most ingredients are more on the acidic side since the beets are cooked, plus they have carbs, and the prunes are also sweet. But fresh parsley and sea salt are highly alkaline and they will help to compensate the acidic content of the recipe. So, the best would be to have this salad as an addition to the alkaline meal like my full meal recipe "Russian Beet Salad with Salmon Patties (20%) and a Huge Alkaline Salad (80%)".

Ingredient for Russian Beetroot Salad 

Note: one beet for one serving. So how many beets depends on how much you want to serve. 


  • 4-5 baked beets
  • handful of walnuts (you can replace with pecans but I think walnuts work the best). 
  • Add 5-7 slightly soaked prunes cut in smaller pieces.
  • Add 1-3 Minced garlic glove.
  • Cut 1/4 parsley in tiny pieces (I like to add it a lot!).
  • Cold-pressed olive oil and sea salt to taste.

How to process:

Bake your 4-5 beets in the oven at the 400 °F for approx. 1-2 hours depending how big the beets are (I use Unbleached Totally Chlorine-Free (TCF) Paper). Use knife or tooth stick to check if they are ready. Of course you can steam the beets but in the oven they will be more flavorful and color is so rich!

Preparing Beets for Baking in the Oven

 Let them cool down and then shred them. 

Ready Beets for Russian Beetroot Salad

Mix the rest of the ingredients like walnuts, prunes, mines garlic, olive oil and sea salt together. 

Mix all ingredients for the Beet salad

Please enjoy!
Loves, Veronica at