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Prep Time
1 h. 30 min.
Cooking Time
30 min.
Serves
6
Difficulty
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About This Recipe
Beet salad with prunes can be safely called a treasure trove of health. There are several reasons for this. First of all, the salad includes beets, the consumption of which helps to normalize digestion and cleanse the intestines of toxins and harmful bacteria. It also contains betaine, which improves fat metabolism, which is important for those who care about their figure. Moreover, the beet salad is prepared with the addition of raisins, prunes, and walnuts, which are rich in essential vitamins and minerals. Considering that this dish contains all these products at once, its health benefits are hard to overestimate. Regular consumption of beet salad with prunes will strengthen your immune system, increase hemoglobin levels in the blood, and normalize the functioning of the cardiovascular and digestive systems. Are you put off by the use of mayonnaise? Know that, oddly enough, it also makes a positive contribution. The sauce contains vegetable oil, without which the fat-soluble vitamins from beets, prunes, and nuts cannot be absorbed. Want to make the salad even healthier? Prepare the mayonnaise yourself! It's not difficult at all, and in this version, beet salad with prunes can be safely recommended to all proponents of proper nutrition.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 5
Serves:
Beet - 2 pcs.
Prunes - 30 g
Raisin kishmish - 30 g
Walnut - 40 g
Mayonnaise Sloboda Olive - 80 g
Nutrition Facts
Serves:
🥓
Fat
80г
🍚
Carbohydrates
53г
🥩
Protein
11г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare beets for beet and prune salad. Wash the root vegetables thoroughly with a brush. You should not peel the beets, or cut off the base of the leaf rosette too much, otherwise, after heat treatment, its color may become less saturated.
Step 2
Root vegetables for salad can be boiled or baked. In the first case, place the beets in a saucepan, add hot water and bring to a boil over high heat. Then reduce it and cook the root vegetables for 1.5–2 hours.
Step 3
If you decide to bake beets for a salad with prunes, dry the root vegetables with paper towels, brush with a little vegetable oil and wrap in a sheet of foil. Bake for 1 hour at 200°C.
Step 4
Allow boiled or baked beets to cool completely. Refrigerate for at least 2 hours. A salad prepared with such beets will become much tastier.
Step 5
Wash prunes for salad thoroughly. Place in a small bowl and add boiling water until it completely covers the fruit. Leave for 30 minutes at room temperature.
Step 6
Sort and wash the raisins. Just like the prunes, place them in a small bowl and cover with boiling water. Leave for 10 minutes. Then drain the water and dry the raisins on a paper towel.
Step 7
Place the prunes for the beet salad in a sieve and dry. Place on a board and cut into thin strips. Transfer to a large bowl. Add prepared raisins.
Step 8
Place the nuts in a dry frying pan and, stirring, brown for 7-10 minutes over low heat until fragrant. Let cool and chop coarsely with a knife.
Step 9
Peel the beets and grate them on a coarse grater or cut them into thin strips. Add to the bowl with the prunes and raisins. Add nuts, mayonnaise and mix. Beetroot salad with prunes can be peppered a little.
Enjoy your meal!
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