Beetroot with prunes and yogurt

6 servings

60 minutes

Beetroot with prunes and yogurt is an exquisite combination of simple ingredients that originates from Russian cuisine. Historically, beetroot holds a special place in traditional dishes due to its natural sweetness and richness in vitamins. In this recipe, it harmoniously complements the tartness of prunes, the mild spiciness of garlic, and crunchy nuts. Dressed with natural yogurt, this salad gains softness and freshness, while spices enhance its depth of flavor. The dish is perfect as a standalone light dinner or a healthy side dish to main courses. It not only delights the taste buds but also nourishes the body with beneficial nutrients. The pleasant combination of sweet, sour, and salty makes it a true gastronomic find for lovers of healthy and delicious food.

Energy value per serving

• Calories: 180.4
• Proteins: 5.3g
• Fats: 9.5g
• Carbohydrates: 20.2g

Ingredients

• Beet: 800 g
• Natural yoghurt: 5 tbsp
• Walnuts: 80 g
• Garlic: 3 clove
• Prunes: 4 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wrap the beetroot in foil and bake at 180 degrees until soft, which will take 40-60 minutes.

   Required ingredients:

   • Beet: 800 g

2. Clean the baked beetroot and grate it on a coarse grater.

   Required ingredients:

   • Beet: 800 g

3. Crush the garlic using a garlic press.

   Required ingredients:

   • Garlic: 3 cloves

4. Chop the prunes, chop the nuts, and mix everything.

   Required ingredients:

   • Prunes: 4 pieces
   • Walnuts: 80 g

5. Salt, pepper, and dress with yogurt.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Natural yoghurt: 5 tablespoon