Beetroot salad with prunes is a very popular dish. But this combination of products is already boring to many. And in order to diversify the usual products, it is enough just to add an ingredient, for example, sunflower seeds.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In the spring, many have vitamin deficiency and the body's need for vitamins and minerals increases. To strengthen the immune system, increase resistance to infectious and colds, you need to eat healthy foods. These include beets, prunes and sunflower seeds. These products are inexpensive and can be purchased at every store or market. We sometimes undeservedly forget about them, but in vain!
Such a salad will very well raise immunity, improve the condition of blood vessels, normalize the functioning of the gastrointestinal tract, and give a healthy look to the skin, hair and nails. Well, of course, salad is simply irreplaceable and good for men's health. It is impossible not to say that these products are useful both individually, but all together, and also seasoned with oil, it simply turns out to be a valuable healing storehouse. They are well absorbed and complement each other.
This dish is very low-calorie, rich in vitamin and mineral composition, on fast days it is generally irreplaceable, and you can eat it at any time. Everyone will be delighted with this recipe, especially those who arrange fasting days. The salad is delicious, nutritious and healthy.
- Caloric content per 100 g - 153 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing food, plus time for boiling beets
Ingredients:
- Beets - 1 pc.
- Prunes - 8-10 berries
- Sunflower seeds - 2 tablespoons
- Vegetable oil - for salad dressing
- Salt - 1 tsp or to taste
Step-by-step recipe for beetroot, prune and seed salad:
1. Wash the beets and scrape off the skin to remove all the dirt and dust. Place in salted water and boil for about 2 hours until tender. You can also bake a vegetable in an oven in foil. Cool the root vegetable completely afterwards. It cools down for a long time, so I advise you to cook the beets in advance, for example, in the evening, so that they have time to cool down overnight. Then, peel the root vegetable and cut into cups, strips or grate.
2. Wash the prunes. If the berries are dense, then fill them with warm water beforehand so that they become soft. If pits are present, remove them. Cut the berries into strips or cubes.
3. Fry the seeds in a clean, dry frying pan for about 3 minutes, so that they are slightly golden. Watch them so they don't get burnt.
4. Put all the food together in a deep container, season with vegetable oil and season with a small pinch of salt.
5. Serve the salad after cooking. You can serve it alone or with any side dish, for example, porridge and meat steak.
See also a video recipe on how to make a savory salad from seeds and beets.
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