Beetroot and prune salad with butter

4 servings

15 minutes

Beet and prunes salad is a vibrant combination of sweetness, nutty richness, and a hint of garlic's mild spiciness. This recipe has roots in Russian cuisine, where beets have long been a staple in many dishes. Prunes add an exquisite fruity note, while walnuts enrich the flavor with pleasant crunchiness. Dressed with mayonnaise, it becomes tender and balanced. This salad pairs perfectly with meat and fish dishes and can also serve as a light snack on its own. Its rich flavor fully unfolds, especially if allowed to sit for a while before serving. This dish is a true symphony of flavors—simple to prepare yet elegant and memorable.

Energy value per serving

• Calories: 376.2
• Proteins: 3.5g
• Fats: 29.4g
• Carbohydrates: 26.4g

Ingredients

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

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