Beets are staple in traditional Russian and Ukrainian cuisine.  We use them in a Borshts and salads like Russian Herring salad  or a Vinigrate salad.

This beet salad is creamy and crunchy at the same time.  It works great as a side dish, as a spread or a salad.

4 medium beets 
2 Tbsp. walnuts, finely chopped
3 garlic cloves, minced
2 Tbsp. mayonnaise
salt and pepper to taste

Wrap washed beets with foil and bake at 350F for about 50 minutes or until soft. When they are done let them cool. Peel the skin and run them through the grater. (You can also boil beets in water; for that, just place beets in a small saucepan cover with water and bring to a boil, reduce the heat and simmer for about 35-40 minutes or until they are tender; when beets are cooked take them out from water and set aside to cool. Peel the skin and run though the grater). Roasted or boiled- I prefer roasted but either way will do it.

In a separate bowl make the sauce: combine mayonnaise, garlic, salt, and pepper. Combine beets with the sauce. Add finely chopped walnuts and mix again. Season with salt and pepper. This salad can be made ahead of time and refrigerated. Serve as a salad with cold cuts, roasted meat or as a spread on good rye bread.