Contents
A traditional Lithuanian beetroot salad featuring earthy beets, sweet prunes, and crunchy toasted walnuts. Often served on Christmas Eve or as part of a cold appetizer spread, this vibrant salad is full of nostalgic flavors and simple elegance.
Equipment
- Small bowl (for soaking prunes)
- Frying pan (for toasting walnuts)
- Mixing bowl
- Grater or food processor (for shredding beets)
Ingredients
- 3 (9 oz) boiled beets, vacuum-packed, coarsely grated or julienned
- 20 prunes
- 30 g (¼ cup) walnuts, roughly chopped
- 1 heaped tbsp mayonnaise (or see notes for dressing alternative)
- A pinch of salt
- A pinch of freshly ground black pepper
Instructions
- Place the prunes in a small bowl and cover with hot water. Let them soak for 10 minutes, then drain and pat dry. Chop each prune into 4 pieces.
- Toast the walnuts in a dry frying pan over medium heat for 2–3 minutes, until golden and fragrant. Let cool.
- In a mixing bowl, combine the grated beets, chopped prunes, toasted walnuts, and mayonnaise.
- Season with salt and pepper to taste.
- Stir until well combined.
- Optional: Garnish with chopped dill, green onions, or a walnut half.
- Serve at room temperature for best flavor.
Notes
This Lithuanian Beetroot Salad with Prunes and Walnuts is a traditional dish that brings together earthy, sweet, and crunchy elements in perfect harmony. A beloved staple on Lithuanian holiday tables—especially during Christmas Eve—this vibrant salad is as festive as it is flavorful. Packed with wholesome beets, naturally sweet prunes, and toasted walnuts, it’s a side dish that always leaves guests asking for seconds. 💜🌰🎄 A Traditional Lithuanian Christmas Salad
In Lithuanian homes, this beetroot salad is more than just a dish—it’s a cherished tradition. It often graces the Christmas Eve table, served among the twelve symbolic dishes of Kūčios (Christmas Eve supper). While the traditional version avoids animal-based products like mayonnaise, modern takes on the dish sometimes embrace a creamy dressing for added richness. Whether you're celebrating the holidays or just craving something wholesome and nostalgic, this salad delivers comfort, culture, and a burst of flavor in every bite. ✨🛒 Ingredients You’ll Need
Here’s everything required to create this authentic Lithuanian Beetroot Salad with Prunes and Walnuts:- 3 (9 oz) vacuum-packed boiled beets – coarsely grated or julienned
- 20 prunes – dried plums that add natural sweetness
- 30 g (¼ cup) walnuts – roughly chopped and lightly toasted
- 1 heaped tablespoon mayonnaise – optional; see traditional no-mayo version below
- Salt and freshly ground black pepper – to taste
📝 Note: You can use canned beets in a pinch, but make sure they are not pickled in vinegar if using the traditional lemon-olive oil dressing.
🥄 No-Mayo Option (Perfect for Christmas Eve)
During Kūčios, many Lithuanians follow the tradition of avoiding meat and dairy. For a vegan-friendly version of this salad:-
Replace mayonnaise with:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
👨🍳 Step-by-Step Instructions
-
Soak the Prunes:
Place the prunes in a small bowl and pour hot water over them until fully submerged. Cover and let them soak for 10 minutes to soften. -
Toast the Walnuts:
Chop the walnuts into small pieces. Add them to a dry frying pan over medium heat and toast for 2–3 minutes, stirring frequently until golden brown and fragrant. Let cool. -
Prep the Prunes:
Drain the soaked prunes and pat them dry with a paper towel. Roughly chop into quarters. -
Assemble the Salad:
In a large mixing bowl, combine the grated beets, chopped prunes, toasted walnuts, and mayonnaise (or lemon-olive oil dressing). Season with salt and black pepper to taste. -
Mix & Garnish:
Stir until everything is well coated. Optionally, garnish with fresh dill, green onions, or a walnut half for a decorative finish. 🪻🌰
🍽️ Serving Suggestions
This vibrant salad is typically served at room temperature as part of a cold appetizer spread. It pairs beautifully with other Lithuanian classics such as:- Boiled Vegetable Salad (Virtų Daržovių Salotos)
- Pickled Herring (Silkė)
- Kefir-Battered Fish
- Deviled Eggs
🔔 Pro Tip: Let the salad sit at room temperature for 30 minutes before serving to bring out the full depth of flavor.
🧊 Storage Tips
This salad stores wonderfully, making it ideal for prepping ahead of time:- Store in an airtight container in the refrigerator.
- Keeps well for up to 3 days.
- Stir before serving to redistribute the dressing and ingredients.
📌 Recipe Summary
| Ingredient | Quantity |
|---|---|
| Boiled Beets | 3 (9 oz), grated |
| Prunes | 20 pieces |
| Walnuts | 30 g (¼ cup), chopped |
| Mayonnaise | 1 heaped tbsp (or sub) |
| Salt & Pepper | To taste |
This Lithuanian Beetroot Salad with Prunes and Walnuts is a beautiful celebration of Baltic flavors—simple, honest, and deeply satisfying. Whether served during festive holidays or everyday meals, it's a dish that brings warmth and tradition to the table. 💫🇱🇹
Ooh, this Lithuanian Beetroot Salad looks absolutely divine! The combination of earthy beets, sweet prunes, and crunchy walnuts sounds like a fantastic flavor profile. I love the idea of serving it on Christmas Eve – it adds such a beautiful pop of color and interesting texture to the table. Definitely adding this to my “to-make” list! Thanks for sharing!