Beetroot salad with prunes
6 servings
60 minutes
Beetroot salad with prunes is a bright and rich dish of Russian cuisine that combines the sweetness of beets, the tenderness of prunes, and the nutty crunch of walnuts. This salad has been known since Soviet times and was often served at festive tables due to its unusual taste and simplicity of preparation. Dressed with light mayonnaise, it acquires a creamy texture that perfectly complements its rich ingredients. Boiled until soft, beetroot harmoniously blends with the juiciness of prunes and the sweetness of raisins, creating a rich and layered flavor. This salad is great as a standalone dish or as a side to meat and vegetable dishes. It not only pleases the eye with its rich ruby color but also benefits the body due to its high content of vitamins and nutrients.
1
Boil the beetroot for 40–50 minutes until soft. Soak the prunes in boiling water for 20–30 minutes. Cool the beetroot in cold water, peel it, and grate it on a coarse grater.
- Beetroot: 2 pieces
- Pitted prunes: 0.5 glass
2
Cut the prunes into small pieces. Chop the walnuts with a knife. Soak the raisins in boiling water for 10 minutes, drain the water, and dry.
- Pitted prunes: 0.5 glass
- Shelled walnuts: 0.5 glass
- Raisins: 1 tablespoon
3
Combine beetroot, prunes, nuts, and raisins in a bowl. Dress with mayonnaise and mix well.
- Beetroot: 2 pieces
- Pitted prunes: 0.5 glass
- Shelled walnuts: 0.5 glass
- Raisins: 1 tablespoon
- Light mayonnaise: 100 g
