Easy to prepare, affordable products, healthy ingredients, amazing taste … beetroot salad with prunes and cheese. I present a step by step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Even a novice housewife can cook a salad of beets with prunes and cheese. This is a quick recipe. It does not require any special skills, while an excellent result is guaranteed. All the ingredients used are extremely beneficial for the human body. The salad will improve metabolism and increase immunity, improve the functioning of the digestive system and enrich it with vitamins, especially calcium. In addition, it is very satisfying and bright, so it is always a welcome guest at our everyday tables. Although such a salad can be prepared not only for weekdays, but also for a festive event. It is very bright and has an original taste. It is worth noting that in addition to cheese and prunes, other products can complement beets: carrots, garlic, eggs, raisins, apples, walnuts, peanuts, cucumbers.
This salad is prepared in different ways. Because beets can be boiled or baked. The first option is familiar to many, but the second is rarely encountered. Although everything is simple here. To do this, wash the vegetable and wrap it in foil, place it in the oven at 180 degrees and cook for 1 hour. Although the baking time depends on the size of the root vegetable: small root vegetables will cook faster, sometimes in half an hour, large ones take more time.
- Caloric content per 100 g - 71 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc.
- Cheese (cheese shavings) - 50 g
- Vegetable oil - for dressing
- Salt - pinch or to taste
- Sunflower seeds or sesame seeds - 1 ghme
- Prunes - 15 berries
Step by step preparation of beetroot salad with prunes and cheese, recipe with photo:
1. Boil the beets in their uniforms and cool. It can be cooked from 1 to 2 hours, depending on the size and variety of the root crop. So always try preparedness. Pierce the vegetable with a knife or fork; the appliance should slide in easily. Then remove the beets from the water and cool completely. Peel and grate on a coarse grater. Also, I remind you that you can bake the root vegetable in the oven.
You can prepare the beets (boil or bake) in advance, for example, in the evening, in order to quickly make a fresh salad in the morning. You can also cook 2-3 root vegetables at once, so that you can cook a treat for several days in a row.
2. Add chopped prunes and sunflower seeds to the beetroot shavings. Wash the dried plum beforehand and dry it with a paper towel. If there is a bone in the berry, then remove it, and if it is tough, then pour boiling water for 10 minutes. Pre-pierce sunflower seeds in a clean and dry frying pan or dry in an oven.
3. Salt the salad, season with vegetable oil and stir.
4. Place in a serving dish and sprinkle generously with cheese shavings. It can be served immediately after preparation. Although it keeps remarkably well for several days. Only then do not sprinkle it with cheese right away, but do it before serving.
See also a video recipe on how to make beetroot salad with garlic, prunes and walnuts.
