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Russian · Salads
Beet and Prune Salad
A simple and wholesome vegetable salad featuring the savory sweetness of prunes and crunchy walnuts.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the beets, wrap them tightly in foil, and roast in the oven for 1 to 1.5 hours depending on their size. Open the foil and let the beets cool completely.
2
Pour boiling water over the prunes and let them plump up for 2 to 3 minutes. Drain the water and chop them into small pieces.
3
Chop the walnuts into small pieces.
4
Peel the beets and grate them on a coarse grater. Add the prunes and walnuts to the beets (reserve 1/4 of the walnuts for garnish). Add the dressing, season with a little salt, and toss to combine.
5
Sprinkle the remaining walnuts over the salad just before serving.
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