The simplest and you can even say the basic recipe for salad from beets, apples and prunes. Taking it as a basis, you can experiment by adding different components and ingredients, making it a side dish for meat or a great dessert dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beetroot is deservedly called a natural natural healer. The vegetable is very tasty and extremely healthy. It is rich in vitamin P and B group, betaine and minerals. It is used to speed up metabolism, improve the functioning of the gastrointestinal tract and strengthen the immune system.
Prunes are a natural source of a natural element - iron. In case of vitamin deficiency, instead of pharmacy vitamins, eat 5-6 pcs daily. berries. In dry form, the product does not lose vitamins and useful properties. Therefore, by using prunes, the body receives fiber, pectin, vitamins A, P, C and group B, as well as minerals.
There is no need to talk about the benefits of apples. Due to its healing properties, natural applesauce is the first to be introduced into infants' complementary foods. Needless to say, using these three products as a salad, you simply replenish your body with a real vitamin "bomb".
- Calorie content per 100 g - 105 kcal.
- Servings - 2
- Cooking time - 10 minutes for cooking, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc.
- Apple - 1 pc.
- Prunes - 100 g
- Vegetable oil - for dressing
- Salt - a pinch
Cooking beetroot, apple and prune salad:
1. Wash the beets thoroughly, remove the soil and boil, if you decide to make a salad with a boiled product. Do not clean it under any circumstances. The product in the peel will completely preserve all vitamins and minerals, and it will turn out to be sweeter. During cooking, do not salt the beets or cover the pot with a lid. If you want the vegetable to retain its color after cooking and not fade, then be sure to add acids (1 tsp citric acid or vinegar) to the pot with water. If you want to bake the beets, do so without peeling them off. It will bake for about one hour in foil. As such, the vegetable is ideal for salads.
Then cool the beets to room temperature, peel and cut into thin strips. Although the cutting method is perfect, it is not important, and you can chop the root vegetable into cubes or grate it on a coarse grater.
2. Wash and dry the apple. Remove the core with a special knife, and cut the pulp into the same strips or cubes (or grate) and add to the beets.
3. Pour the prunes with boiling water and leave for 5 minutes. This will make it soft and juicy, not dry. Then wipe it off with a paper towel and cut into strips. Send to a salad bowl with all the products, pour with oil, season to taste with a pinch of salt and stir.
4. Serve the prepared salad to the table on its own or as an addition to the main dish. Also, you can add all sorts of ingredients here that are not in the recipe and use various dressings. Then the salad will open up in a new way.
See also a video recipe on how to make a vitamin salad from beets, apples, prunes and nuts.
