Russian Beet Salad

• 2 1/4 lbs red beets, grated (1 kg)
• 3 1/2 ounces walnuts, chopped (100 g)
• 2 -3 garlic cloves, crushed
• salt, to taste
• pepper, to taste
• 3 tablespoons mayonnaise

1. PRECOOK BEETS:.
2. Wash the beets and trim the ends off before cooking.
3. To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
4. To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
5. To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
6. Slip off the skins under running water and grate or dice.
7. PREPARE SALAD:.
8. Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
9. Season with salt and pepper.
10. Add mayonnaise and mix well.

red beets, walnuts, garlic, salt, pepper, mayonnaise

Taken from www.food.com/recipe/russian-beet-salad-367979 (may not work)