Beetroot salads are the most common of all types of salads. And one of the most popular and easy-to-prepare salad is a salad of beets and prunes, which can be supplemented with any products, for example, quail eggs.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Any novice cook will be able to make a salad of beets. Special knowledge and culinary skills are not required for this, and an excellent result is always guaranteed. Moreover, this applies both to the “Herring under a fur coat” salad, and to the simpler salad with beets and prunes. The last one, we will cook today.
Like many other dishes, the salad with beets and prunes has earned the respect of many chefs due to its ease of preparation and amazing taste. This dish has already become a traditional home meal. And who would have thought before that from a tasteless and wild fibrous root, cultivation would turn out, as a result of which such a tasty and healthy root vegetable would be born. It is due to its beneficial properties that beets are recommended for use in various diets.
This salad recipe can be supplemented with walnuts, raisins and other additives. In this recipe, I added quail eggs, which added spice, sophistication and additional satiety to the dish.
- Caloric content per 100 g - 153 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing food, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc.
- Vegetable oil - for salad dressing
- Prunes - 70 g
- Quail eggs - 6-7 pcs.
- Salt - 1 tsp
Cooking salad with beets, prunes and quail eggs:
1. Wash the beets, scrape off the peel with an iron sponge, if there is dirt, and put it in a saucepan. Fill with drinking water so that it completely covers the root vegetable and turn on the stove. Boil, reduce heat and cook, covered, until soft, about 2 hours, depending on the size of the vegetable. Check the readiness with a knife, it should easily pierce the root vegetable. Remove the finished beets from the boiling water and leave to cool. It should cool completely. This will also require at least 2 or even more hours. Therefore, take care to boil the beets in advance, for example, in the evening. After the vegetable, peel and cut into medium-sized cubes, or you can bake the beets in the oven by wrapping them in cling foil and puncturing them with a fork to release the steam.
2. Wash and dry the prunes with a paper towel, cut into strips and send to the beets. If the berries are too dry, then pour boiling water over them for 10 minutes. Also remove the bones, if any.
3. Boil quail eggs hard-boiled for 4 minutes and chill in ice water. Then peel from the shell.
4. Season the beets with prunes with salt, pour over with vegetable oil and stir. Place the salad in a serving bowl and garnish with quail eggs, which you can lay out whole or cut in half.
See also a video recipe on how to make beetroot salad with prunes and nuts.
