Beetroot salad with walnuts and prunes is delicious, healthy and easy to prepare. I strongly recommend that you cook it according to this recipe and pamper your family and friends with a delicious dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
As I wrote above, the salad is very useful. Therefore, we will analyze each ingredient separately. Beets contain fiber, folic acid, vitamins C, B, PP, E, iron, zinc, phosphorus, potassium, magnesium and much more. Most often, it is consumed in a boiled form, since this is how it is better absorbed by the body. In order to preserve the benefits of the vegetable as much as possible, boil it in a peel. Doctors recommend this root vegetable for various diseases, especially it has a strong laxative and diuretic effect.
Walnut, despite its high calorie content and fat content, is essential for the body. It improves memory, is recommended for diseases of the heart and blood vessels, lowers blood cholesterol and has a laxative effect. The third ingredient - prunes - is tasty, sweet, aromatic. Dried plums are necessary for vitamin deficiency, anemia, malfunctions of the gastrointestinal tract. It is thanks to such useful properties that today we have such a healing beet salad on our table. I dressed it with vegetable oil, but you can use olive oil, mayonnaise, sour cream or yogurt. Also, if desired, you can add garlic to the dish, it will add piquancy, aroma and taste.
- Caloric content per 100 g - 153 kcal.
- Servings - 1
- Cooking time - 10 minutes for slicing food, plus time for boiling beets
Ingredients:
- Beets - 1 pc.
- Prunes - 50 g
- Walnuts - 50 g
- Vegetable oil - for dressing
Step by step preparation of beetroot salad with walnuts and prunes:
Note: beets must be prepared for the salad. It can be baked in a peel in the oven in foil or boiled on the stove. Regardless of the chosen cooking method, the cooking time is the same. The time may differ in the size and age of the root crop. Usually beets cook for 40 minutes to 2 hours. Since this process is long, besides, the beets still need to be cooled for the salad, I recommend preparing them in advance, for example, in the evening.
1. Boiled or baked chilled beets, peel and grate on a coarse grater.
2. Cut the prunes into thin strips and add to the beets. If there are seeds in the berries, then remove them. And if the prunes are very dry, then pre-steam them in hot water: pour boiling water over and leave for 5 minutes.
3. Peel the walnuts, prick in a clean, dry frying pan and add to food. You can lay the kernels intact or finely detail.
4. Season the ingredients with vegetable oil, stir and serve the salad to the table. Chill it a little in the refrigerator before serving.
See also a video recipe on how to make a beetroot salad with prunes and walnuts.
