An excellent source of vitamins, healthy, tasty and very inexpensive is a salad of beets with prunes and nuts. And it will bring the greatest health benefits precisely in winter, when the body is weakened and needs vitamins.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beetroot with prunes and nuts is a traditional salad for your daily home meal. And who would have thought that such a wild and fibrous root could be cultivated and become a tasty and healthy root vegetable? After all, they used to eat only tops. Nowadays, beets are cooked in many variations. There are dishes in which it is generally the most important component, this is Ukrainian borscht, and herring under a fur coat, and, of course, a salad with prunes and nuts. We will cook the last one, since for some reason it has recently become unfairly forgotten, and many housewives have stopped cooking this wonderful dish altogether.
Such an amazing salad has a spicy taste and pleasant aroma. It goes well with many side dishes and will be a great option for a festive feast. You can even spread it on bread and eat it like a sandwich. The salad is not only tasty and healthy, it also costs a penny. In addition, the salad can be made even more delicious by adding raisins and garlic passed through a press. Mayonnaise lovers can season their salad with this sauce, and it will also be delicious with olive oil.
- Caloric content per 100 g - 153 kcal.
- Servings - 2
- Cooking time - 10 minutes for salad preparation, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc.
- Walnuts - 100 g
- Prunes - 100 g
- Vegetable oil - for dressing
- Salt - a pinch
Cooking beetroot salad with prunes and nuts
1. Wash the beets. If necessary, scrub the rind with a brush to remove any dirt. Dip it in a saucepan, cover with water and boil until soft for 2 hours. The exact cooking time depends on the size of the root vegetable. After the vegetable is completely cooled. Since the cooking and cooling process can take at least 4 hours, I recommend harvesting beets in advance. And when you have it in the fridge, you can make a salad from it at any time. So, peel the boiled and cooled beets and grate them on a coarse grater.
2. Wash the prunes, pat dry with a paper towel and cut into strips or cubes. If there is a seed in the berry, then remove it first.
3. Peel the walnuts and cut into pieces. If you wish, you can pre-ignite them in a clean and dry frying pan. This will only make the salad tastier.
4. Combine all ingredients in a deep bowl.
5. Season the food with oil, lightly salt and stir well.
6. Put the salad on a flat, wide dish or in a tall transparent glass and serve it to the table.
See also the video recipe on how to make beetroot salad with prunes and walnuts.
