Russian Beet Salad - cooking recipe

Ingredients

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

Preparation

PRECOOK BEETS:.
Wash the beets and trim the ends off before cooking.
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.
To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
Slip off the skins under running water and grate or dice.
PREPARE SALAD:.
Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
Season with salt and pepper.
Add mayonnaise and mix well.