This classic beet salad from Russia is made with grated cooked beets, sour cream, walnuts, cheese, and prunes.
Place beets in a saucepan, cover with water, and cook until tender yet firm to the bite, 20 to 40 minutes depending on their size. Drain, peel, and coarsely grate.
Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. Season with salt.
Per Serving: 312 calories; protein 10.3g; carbohydrates 17.6g; fat 24.1g; cholesterol 41.6mg; sodium 337.7mg.