Beet and prune salad

This beetroot salad will please you with its unique taste and aroma. The combination of beets, prunes and nuts will not leave anyone indifferent.

Beet and prune salad
Beet and prune salad
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Time: 
90 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Snacking
Dinner
Banquet

Ingredients

  • 0.5 kg of beetroot
  • 60-70 g of walnuts
  • 50 g of prunes
  • 5 tbsp. sour cream
  • salt to taste

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Recipe for cooking at home

  1. Wash the beets, heat the oven to 180 / 200C. Beetroot is tightly wrapped in foil and put in a preheated oven for an hour. Then check whether the beet is ready with a toothpick (if it easily pierces the beet – it means it is ready). If necessary, cook for another 15-30 minutes.
  2. Remove the beets from the oven, remove the foil and allow it to cool. In the meantime, pour the prunes with hot water (not boiling water) for 8-10 minutes. Peel the walnuts from the shell and grind them with a knife.
  3. Cut the swollen prunes into small pieces, peel the beetroot and grate on a large grater. In a salad bowl, mix all the ingredients, add the beetroot salad with sour cream and mix. Salt everything to taste. Ready beet salad with prunes can be decorated with a small amount of walnuts.
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