Beetroot, prune and walnut salad

6 servings

60 minutes

Beetroot, prunes, and walnut salad is a true embodiment of flavor harmony. Originating from European cuisine, it combines the sweetness of roasted beetroot, the slight tartness of prunes, and the rich nuttiness of walnuts. This salad not only delights the taste buds but also nourishes the body with beneficial nutrients. It contains vitamin-rich beetroot, antioxidant-packed prunes, and valuable nut oils. The light spiciness of garlic and the creaminess of mayonnaise make the dish perfectly balanced. It serves well as an appetizer or a side to main dishes, and its flavor shines especially bright when chilled. The simplicity of preparation makes it an excellent choice for cozy family dinners and festive gatherings.

Energy value per serving

• Calories: 137.5
• Proteins: 2.1g
• Fats: 7.9g
• Carbohydrates: 15.6g

Ingredients

• Beet: 350 g
• Prunes: 100 g
• Walnuts: 4 pc
• Mayonnaise: 50 g
• Garlic: 1 clove

Cooking steps

1. Prepare the necessary ingredients.

2. Wash the beetroot well, place it in a pot, cover with water, and boil until cooked. Cool the cooked beetroot and peel it.

   Required ingredients:

   • Beet: 350 g

3. Pour boiling water over dried prunes for 5 minutes.

   Required ingredients:

   • Prunes: 100 g

4. Dry the prunes with a paper towel.

5. Remove the nuts from the shell. Wash under running water.

   Required ingredients:

   • Walnuts: 4 pieces

6. Dry the nuts in a dry pan, stirring occasionally.

7. Cool the nuts and chop them.

8. Cut the prunes into small sticks or cubes.

9. Grate the boiled beetroot on a coarse grater.

10. Add chopped prunes and crushed nuts to the grated beetroot in the container. Peel the garlic, wash it well, press it through a garlic press, and add it to the beetroot.

    Required ingredients:

    • Garlic: 1 clove

11. Add 50 grams of mayonnaise to the prepared ingredients. Mix everything well.

    Required ingredients:

    • Mayonnaise: 50 g

12. Serve cold.