Beetroot and prune salad

3 servings

15 minutes

Beetroot and prunes salad is an exquisite balance of sweetness and spiciness that will adorn any table. Beetroot, with its rich flavor and natural sweetness, pairs wonderfully with tender prunes that add a light fruity tang to the dish. Nuts add texture and a pleasant nutty aroma, while garlic slightly enhances the overall flavor palette with spicy notes. This salad became popular in European cuisine due to its simplicity and health benefits—beetroot is rich in vitamins and antioxidants. Dressed with mayonnaise, it becomes even more delicate, perfectly complementing the taste of the ingredients. Such a salad is great as a standalone dish or as an accompaniment to meat and fish and makes an excellent option for festive gatherings.

Energy value per serving

• Calories: 202
• Proteins: 4.7g
• Fats: 5.8g
• Carbohydrates: 35.2g

Ingredients

• Beet: 500 g
• Prunes: 100 g
• Walnuts: 5 pc
• Garlic: 1 clove
• Salt: to taste
• Mayonnaise: to taste

Cooking steps

1. Grate the boiled beetroot on a coarse grater.

   Required ingredients:

   • Beet: 500 g

2. Pour boiling water over dried prunes for 5 minutes, then chop finely.

   Required ingredients:

   • Prunes: 100 g

3. Chop the nuts and garlic.

   Required ingredients:

   • Walnuts: 5 piece
   • Garlic: 1 clove

4. Mix everything.

5. Add salt to taste.

   Required ingredients:

   • Salt:  to taste

6. Dress the salad with mayonnaise.

   Required ingredients:

   • Mayonnaise:  to taste