Beetroot salad » Culinary recipes with photos. home cuisine

Beet salad with prunes, walnuts and beets is rich in vitamins, proteins, fats and fiber.

Red beetroot — 1 kg,
Prunes – 100 g,
Nuts (kernel) – 100 g,
Olive oil – 2 tbsp. l.,
Salt, sugar,
Garlic – a couple of cloves.

How to cook beet salad.

Beets must be washed well. Pour water, add a tablespoon of sugar and put on fire.

Cook until done over low heat. The smaller the beet, the faster it will cook. In addition, small beet fruits are always tastier than large ones.

While the beets are cooking. Prunes should be washed well. Pour boiling water. Leave to soften for a few minutes.

Cool the finished beets. Cut it into small pieces.

Sort the walnuts very well so that the shell and husk do not get into it. Chop a little.

Cut prunes. Not very small.

Put all the ingredients together. To salt Season with olive oil, it tastes very good with this salad. Of course, you can also use sunflower oil or even sour cream or mayonnaise for dressing.

You can add garlic to taste, but it is not necessary.
Mix well. Beautify.

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