Beets are a real miracle vegetable. Have a beetroot fireworks display, experience the benefits of a root vegetable, and make a beetroot salad with prunes and sunflower seeds. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of beetroot salad with prunes and sunflower seeds
- Video recipe
Beet salad sounds simple. Well, very much, this is a simple vegetable! And even if it is the prima vinaigrette, but it is not an avocado. To surprise a real gourmet with a salad with beets, it is supplemented with all sorts of ingredients that will ennoble the taste of the vegetable. Proof of this is the incredibly delicious beet salad with prunes and sunflower seeds. Beets restore the quality of blood, prunes improve the functioning of the gastrointestinal tract, and sunflower seeds regulate blood cholesterol levels. This is not the whole list of beneficial substances that make up the dish. Not a salad, but a vitamin find!
It is not a shame to serve such beetroot salad for a solemn feast. Hungry guests will surely appreciate its taste and will happily eat it with a glass of strong alcoholic drink. In addition, this is a dietary recipe that will help you lose weight and lose extra pounds. Salad beets are usually boiled, but can be baked in the oven if desired. There are options where it is used raw, but then the root crop must be young. You can fill the salad with any dressings. Vegetable or olive oil is most commonly used, but yogurt and mustard sauce can be made.
- Caloric content per 100 g - 110 kcal.
- Servings - 2
- Cooking time - 10 minutes for cooking, plus 2 hours for boiling beets
Ingredients:
- Beets - 1 pc.
- Sunflower seeds (peeled) - 1-2 tablespoons
- Olive oil - for dressing
- Salt - 0.5 tsp or to taste
- Prunes - 50 g
Step by step preparation of beetroot salad with prunes and sunflower seeds, recipe with photo:
1. For the preparation of the salad, choose beets that are not very large and of the same size, so that the beets are ready at the same time. Before boiling or baking beets, wash them, brush them off and cook without cutting off the skinned roots. This will make it tastier and retain all the vitamins. The cooking or baking time depends on the size and age of the fruit. Large and old root crops require more time, about 1, 5-2 hours. Simmer the vegetable and bake it with parchment paper or foil. Check the readiness by puncturing the root crop with foil. From the finished beet, you can make a salad right away or store the root vegetable in the refrigerator for up to 2 days, then it loses its taste properties and dries up. softness, cool to room temperature and clean.
2. Grate the beets on a coarse grater.
3. Wash the prunes, dry with a paper towel and cut into strips. If the berries are too hard, then pre-steam them with boiling water for 5-7 minutes. Also, if there are seeds, remove them.
4. Place the grated beets and the chopped prunes in a bowl.
5. Add peeled sunflower seeds, salt and season with olive oil. Toss and serve the beetroot salad with prunes and sunflower seeds to the table. You can put seeds in a salad both raw and fried in a clean and dry frying pan.
See also a video recipe on how to make beetroot salad with prunes and nuts.
