Salad with beets, prunes and walnuts

Salad with beets, prunes and walnuts

A salad for lovers of beets and special flavor combinations.

Ingredients for “Salad with beets, prunes and walnuts”:

• Beetroot – 600 g
• Prunes – 150 g
• Walnuts - 100 g
• Mayonnaise - 5 tbsp. l.
• Garlic - 1 tooth.
• Salt - to taste

Production time: 20 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Salad with beets, prunes and walnuts”:

Before production, you need to prepare the ingredients in advance, and specifically:
boil the beets,
wash the prunes and pour hot water over them

Grate the boiled beets on a large grater and place in a cup

Cut the processed prunes into small pieces and add to the beets

Sort out the walnuts, chop them finely and add them to the beets and prunes

Grate the garlic on a small grater

Salt and add 5 tablespoons of mayonnaise

Mix everything and put it in a salad bowl.
If desired, you can decorate with greenery.
Bon appetit!

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Beetroot salad with prunes – 5 recipes

Marina Arushanyan • 07/30/2018

Beetroot salad with prunes was invented in Old Greece. The Greeks sought to vary and enrich the table, and beet salad was a harmonious appetizer at feasts. Since the reign of Tsar Nicholas, salad began to be prepared on special occasions.

When talking about taste, we must not forget about the usefulness of beet salad. Beets contain microelements that are beneficial for women. During menstruation, it helps replenish blood loss (internal environment of the human and animal body) and prevents anemia. Prunes are rich in antioxidants that rejuvenate the body's cells. It contains a lot of B vitamins, which fight stress (Stress from English stress - pressure, pressure, pressure; oppression; load; tension) and acquired lethargy.

In Europe, beet salad with prunes is prepared according to various recipes. For example, in Finland they put dried fish in the salad, and in the Caucasus they put walnuts. In Russia this abundance looks more generous and beautiful. We present to your attention 5 of the best recipes.

Beetroot salad with prunes and walnuts

Walnuts in beet salad are an innovation of the peoples of the Caucasus. The nuts are mixed with the rest of the ingredients and add flavor. The salad is served with meat over a fire and complemented with a glass of reddish wine.

Production time: 40 minutes.

Ingredients:

• 500 gr. beets;
• 100 gr. walnuts;
• 100 gr. prunes;
• 50 gr. mayonnaise;
• 2 cloves of garlic;
• 1 pinch of thyme;
• salt, pepper - to taste.

Manufacturing:

1. Choose dark beets for the salad. It's juicy and sweet. Wash and cook in its uniform. Cool, remove the skin and grate on a large grater.
2. Peel the walnuts and grind through a meat grinder.
3. Soak prunes in hot water for 15 minutes. Then dry and cut into small pieces.
4. Mix all ingredients in a large bowl. Add finely chopped garlic, thyme, salt and pepper. Season the salad with mayonnaise. Place in the refrigerator for a couple of hours.

Beetroot-garlic salad with prunes

This recipe was created for lovers of special garlic. Those who like spicy feelings will appreciate this culinary masterpiece.

Production time: 30 minutes.

Ingredients:

• 400 gr. beets;
• 50 gr. prunes;
• 5 cloves of garlic;
• 50 gr. mayonnaise;
• salt, pepper - to taste.

Manufacturing:

1. Wash the beets, boil them, peel them and grind them through a meat grinder with garlic and prunes.
2. Salt and pepper the salad. Add mayonnaise and stir. Serve on a piece of soft white bread. Bon appetit!

Beet and prune salad with beef

This recipe with the addition of meat came to us from Switzerland. To make the salad, they use juicy marbled beef, which is baked in the oven or cooked over coals.

Manufacturing time: 1 hour 40 minutes.

Ingredients:

• 370 gr. beets;
• 300 gr. marbled beef;
• 3 tablespoons olive oil;
• 40 gr. prunes;
• 2 teaspoons dried onions;
• 1 teaspoon black mustard;
• 15 gr. dry dill;
• 70 gr. mayonnaise;
• salt, pepper - to taste.

Manufacturing:

1. Wash a piece of beef and place it in a small container.
2. Rub the meat with salt and pepper. Sprinkle with dried onions, mustard and dill. Drizzle olive oil on top and leave to marinate for 1 hour.
3. Preheat the oven to 180°C. Place the beef in a duralumin pan and bake for 30 minutes.
4. Cool the finished meat and cut into small pieces.
5. Boil the beets, peel and chop into cubes. Mix with meat.
6. Grind the prunes in a blender and add to the rest of the ingredients.
7. Season the salad with mayonnaise and serve.

Beetroot salad with prunes and cheese

For this salad, snow-white, low-fat varieties of cheese are suitable. It is better to choose soft Adyghe cheese. It is suitable in structure and taste.

Production time: 30 minutes.

Ingredients:

• 400 gr. beets;
• 20 gr. prunes;
• 200 gr. Adyghe cheese;
• 60 gr. mayonnaise;
• salt, seasonings - to taste.

Manufacturing:

1. Wash and peel the beets. Cut the vegetable into strips.
2. Preheat the oven to 180°C. Place the beets on an oiled baking sheet and bake for 20 minutes.
3. Cut the Adyghe cheese into wide slices and lightly fry. Then cut the cheese into cubes.
4. Mix all ingredients, salt, pepper and season with mayonnaise.

Beetroot salad with prunes without mayonnaise

This salad without mayonnaise is suitable for those losing weight. Instead of mayonnaise, add a couple of tablespoons of flaxseed oil.

Production time: 20 minutes.

Ingredients:

• 500 gr. beets;
• 80 gr. prunes;
• 2 tablespoons of flaxseed oil;
• 2 pinches of oregano;
• 2 teaspoons ground dry parsley;
• salt, pepper - to taste.

Manufacturing:

1. Boil the beets and grate them.
2. Grind the prunes in a blender and add to the beets.
3. Add oregano and dry parsley. Season with salt and pepper.

Beet and prune salad

If you are bored with ordinary vegetable salads, pay attention to the perfect combination of prunes and beets, with which you can quickly and easily prepare various and very healthy snacks. The average calorie content of the proposed options is 178 kcal per 100 g.

Salad of beets, prunes, walnuts and garlic - step-by-step photo recipe

Fascinating in taste and very useful, beet salad with nuts and dried fruits can be eaten on fasting days and included in a vegetarian menu.

The salad comes out tasty, balanced in the content of vegetable proteins, vegetable fats and carbohydrates. It contains fiber, dietary fiber, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , macro- and microelements.

Ingredients

• Boiled beets: 250-300 g
• Pitted prunes: 150 g
• Walnuts: 30 g
• Vegetable oil: 50 ml
• Garlic: 1-2 cloves
• Onion: 70-80 g
• Salt, pepper: to taste
• Lemon juice: 20 ml

{Instructions} manufacturing

Peel the onion, cut into pieces and fry in oil until transparent and soft.

Peel the boiled beets and grate them coarsely. Squeeze the garlic in there.

If the nuts are in shell, release the kernels and chop them with a knife.

Rinse the prunes, pour hot water for 5 minutes, pour out the water and wash the dried fruits again. Cut into pieces.

Combine all prepared ingredients and add lemon juice. Add salt and pepper to taste.

Mix well and serve immediately.

Very tasty salad with beets, prunes and chicken

Tender chicken meat, the sweet taste of smoked plums and neutral beets make the salad hearty and inimitably tasty.

Required components:

• beets – 400 g;
• chicken thigh – 300 g;
• carrots – 200 g;
• hard cheese – 200 g;
• prunes – 100 g;
• mayonnaise – 100 ml;
• eggs – 4 pcs.;
• big salt.

How to cook:

1. Steam the dried fruits in boiling water. Drain the liquid and chop the fruits dried with napkins.
2. Grate the cheese.
3. Boil carrots and beetroot in their uniforms separately. Then cool and grate using a coarse grater.
4. Grind the eggs using a medium grater.
5. Cut the chicken boiled in brackish water into narrow strips.
6. Place the beets. Scatter the carrots on top. Sprinkle with egg shavings, then add shavings of cheese. Next is chicken and prunes.

Be sure to coat all layers and surface with mayonnaise.

With carrots

This vegetable salad is full of vitamins, healthy and, of course, economical.

Products:

• beetroot – 300 g;
• prunes – 200 g;
• carrots – 200 g;
• “Dutch” cheese – 150 g;
• eggs – 5 pcs.;
• green onions – 30 g;
• garlic – 5 cloves;
• mayonnaise – 200 ml;
• salt.

What to create:

1. Hard-boil chicken eggs and grate them using a coarse grater.
2. To keep the prunes soft, place them in boiling water for 5-7 minutes. Drain the water and chop the fruits.
3. Boil beets and carrots in their skins. Peel and rub coarsely.
4. Chop the onion. Crush the garlic in a garlic press.
5. Grind the cheese on a medium grater.
6. Place carrots on a flat plate. Add some salt. Sprinkle with half the eggs. Apply a thin layer of mayonnaise.
7. Place cheese mixed with garlic on top and spread with mayonnaise sauce.
8. Distribute the crushed dried fruits, then the grated beets. Soak with mayonnaise.
9. Sprinkle with onions and leave in the refrigerator for a couple of hours.

With testicles

Any novice cook will prepare a salad that tastes impeccable the first time, and the whole family will be satisfied with the result.

Ingredients:

• beets – 200 g;
• smoked plums – 100 g;
• quail egg – 7 pcs.;
• olive oil – 50 ml;
• sea ​​salt.

How to cook:

1. Pour water over the washed root vegetables and cook over low heat until tender.
2. When the vegetable has cooled completely, peel and cut into medium-sized cubes.
3. Boil the eggs, cool in cool water and remove the shell.
4. Dry the washed prunes with a cardboard towel and cut into strips. If it is very dry and hard, pour boiling water for half an hour beforehand.
5. Combine with beetroot cubes and add salt. Pour in the oil and stir.
6. Place the eggs on top perfectly.

With cheese

The addition of cheese gives the beet salad an especially unique creamy flavor.

Components:

• beets – 300 g;
• “Dutch” cheese – 150 g;
• prunes – 100 g;
• walnuts – 0.5 cups;
• garlic – 3 cloves;
• dill – 3 sprigs;
• sour cream – 150 ml;
• salt.

{Instructions}:

1. Boil the vegetables, peel and grate. Use a large grater.
2. Stir sour cream with garlic cloves passed through a press and add salt.
3. Chop the prunes into small cubes.
4. Place the nuts in a cardboard bag and roll the top with a rolling pin to make them smaller.
5. Using a medium grater, chop the cheese and combine with beetroot.
6. Add smoked plums and sprinkle with nut crumbs.
7. Pour in sour cream sauce and stir.
8. Sprinkle with chopped herbs.

If desired, replace the sour cream with Greek yogurt or mayonnaise sauce. You can increase or decrease the amount of garlic to taste.

Video recipe

From ordinary goods you can prepare a unique puff salad that will decorate even a formal feast.

Salad with beets and prunes - 7 recipes for every taste

Amazing taste, the right composition, low calorie content and a great opportunity to lose weight - these are not all the advantages of beet salad with prunes. An economical root vegetable can be found in the bins of every self-respecting housewife. And it deserves even more than to be a component of an obvious vinaigrette. A big additional plus of the vegetable is that it makes delicious and ordinary daily dishes, and it won’t get lost on the formal table either, and will always find admirers.

In terms of beneficial properties, prunes do not lag behind their ally in a salad; together with beets, they will cleanse the body and fill it with necessary vitamins. And if you supplement the recipe with other products, you can make a real masterpiece from seemingly simple ingredients.

How to prepare salad with beets and prunes

Salads are prepared from fresh and boiled reddish beets. And here you need to choose the right root crop variety.

• Table beets are usually a rich red color. Choose ones without light veins, indicating the nitrate content in the vegetable. There should also be no voids or black spots on the cut.
• Try to buy small beets. Firstly, it will cook faster, taste better, and the amount of nitrates will not go off scale.

A couple of tips for making a healthy dish:

• Steam the prunes in boiling water for a quarter of an hour before eating. Properly steamed, it will become juicy and soft.
• If you use walnuts in a dish, soak them in cold water for a quarter of an hour beforehand, then dry them in the microwave – the taste and smell will become better.

What can you add to beet salad?

Didn't find your favorite products in the recipe? Add and try, maybe you will become the creator of the newest recipe.

Ordinary mayonnaise is not a theorem. Try different salad dressings and the dish will open up in a new way. Sour cream, honey with lemon, fruit juice, different types of butter - all this is an opportunity to go beyond the usual salad taste.

How to cook beets for salad

1. Do not peel the root vegetable - this is a big mistake of inexperienced housewives. In the skin, the beets will retain all the beneficial characteristics and will turn out sweeter.
2. Place the vegetable in boiling water, as seasoned chefs do. When the beets boil, add citric acid crystals or vinegar to the water - the root vegetable will retain its beautiful color and will look appetizing in the salad.
3. Don't add salt. And cook with the lid closed.
4. A good method of preparing vegetables is baking in the oven. Depending on the size, baking takes from 20 minutes to an hour.
5. Almost everyone has mastered making it in the microwave - the process is much faster and retains a maximum of vitamins. To bake, pierce the root vegetable in several places with a knife, wrap it in film and microwave for 10-15 minutes.

The usual recipe for salad with boiled beets

I offer a recipe for a basic salad with prunes, on the basis of which you can create a huge number of options. The recipe suggests mayonnaise for the dressing. If you want to reduce calorie content, use the least fatty sour cream.

• Boiled beets – 500 gr.
• Dried plum – 80 gr.
• Mayonnaise for dressing.

1. Bake or boil root vegetables, grate with large shavings.
2. Steam the prunes in boiling water for 10 minutes. After this time, drain the liquid, dry and finely chop.
3. Place the ingredients in a bowl and pour in the sauce.

Beet salad with prunes and walnuts

A ceremonial version of beet salad with nuts and dried fruit. Suitable for treating guests on holidays; in this case, the salad can be created in layers and perfectly decorated.

• Baked beets – 350 gr.
• Nuts – 6 huge spoons.
• Prunes – 6 pcs.
• Cheese – 100 + 40 gr.
• Garlic cloves – 2 pcs.
• Mayonnaise, honey (optional), salt.

How to prepare a salad with prunes and nuts:

1. Boil or bake the root vegetables, chop them on a grater, and drain the excess liquid.
2. Dry the nuts in a frying pan without oil and pound in a mortar.
3. Chop the prunes, chop the garlic into a pulp, grate the cheese coarsely.
4. Combine the ingredients in a salad bowl and season with mayonnaise sauce. Honey is added strictly at will if you think that the beets are not sweet enough. Let the dish stand for a while and take a sample.

Traditional recipe for beet salad with prunes and garlic

Sun-dried plum adds sophistication to beets, and garlic adds piquancy and originality. This dish never gets boring and can act as a self-sufficient dish or a side dish for meat. To reduce calories, make a salad without mayonnaise - season with sour cream. Then for 100 gr. deliciousness will be 70 kcal.

• Beets – 200 gr.
• Garlic – clove.
• Prunes - a couple of pieces.
• Sour cream – 2 huge spoons.
• Lemon juice - a tablespoon.
• Add other seasonings as desired - pepper, ground coriander, parsley, cilantro.

1. Boil the vegetable, cool and grate coarsely. Pass the garlic through a garlic press.
2. Pour boiling water over the prunes for ¼ hour, drain the liquid and chop.
3. Add lemon juice to the sour cream and add a little salt.
4. Combine the ingredients, desired spices, season with sauce. Allow to steep slightly before serving.

Salad with chicken, prunes, beets, cheese

A wonderful interpretation of your favorite salad. Thanks to chicken meat, the salad quickly and forever fills you up, and if you want to decorate a festive table, make the dish in layers.

• Beets - a couple of pieces.
• Chicken fillet – 600 gr.
• Prunes – 200 gr.
• Cheese – 150 gr.
• Any nuts – a handful.
• Garlic cloves - a couple of pieces.
• Carrot.
• Oil, dill sprigs, mayonnaise.

Step-by-step preparation of puff salad with beets:

1. Let the vegetables cook, immediately steaming the prunes. After 10 minutes, remove the liquid, dry the fruit slightly and cut.
2. At the same time, cook the chicken meat, cool and chop into cubes.
3. Grate the cooked and cooled vegetables coarsely and place them in various bowls. Do the same with cheese.
4. Finely chop the garlic, add to the beet mixture, and slightly crush the nuts.
5. Let's assemble the layers of salad: half the beets, then the chicken, covered in mayonnaise. Next add prunes, followed by carrots and the rest of the beets. Drizzle with mayonnaise sauce and scatter cheese crumbles over the salad. The nuts will be used for decoration - arrange them and add dill if desired.

Fresh beet salad with apple and carrot

A light snack with prunes, which is important, made from the freshest beets. Thanks to this, the dish turns out to be very healthy. The apple will give a slight sourness.

• Raw beets – 300 gr.
• Apples – 3 pcs. sweet and sour variety.
• Carrots - a couple of pieces.
• Onion.
• Sunflower oil, sugar, apple juice.

How to prepare the salad:

1. Soak the dried fruit, let it soften, drain the liquid, dry it a little, and cut into strips.
2. Grate the freshest beets and carrots. Remove the apples from the seed core and skin and chop into cubes. Cut the onion into half rings.
3. Mix the ingredients, make the dressing and stir.

Salad with beets and melted cheese

The creamy taste of the cheese is in unsurpassed harmony with the sweetness of boiled beets.

• Prunes – 100 gr.
• Processed cheese.
• Beetroot – 500 gr.
• Onion for juiciness.
• Mayonnaise sauce.

Step-by-step preparation of beet salad:

1. Grate the cooked beets and place in a salad bowl. Cut the onion into half rings and place in a dish.
2. Steam dried plums for 10 minutes until soft. Remove excess water and cut.
3. Place the processed cheese in the freezer ahead of time, let it freeze slightly (it grates easier) and rub into crumbs.
4. Add cheese and prunes to the salad bowl, season and stir. Add salt as needed.

Beetroot with prunes and raisins

The recipe is attractive because you can prepare a dessert salad with boiled and fresh beets. In addition to raisins, add dried apricots, dates and other dried fruits. By adding sour cream, you can significantly reduce the calorie content.

• Beet.
• Raisins, dried apricots, dates - a handful each.
• Prunes - a pair of fruits.
• Sour cream – 100 ml.

1. Coarsely grate the root vegetable. Steam the dried fruits quickly, then, after drying them a little, cut them into random sizes.
2. Pour in sour cream and let stand in a cool place.

In parting, I would like to introduce you to a delicious salad with beets called Mistress, which contains prunes. May it always be delicious for you!