Salad with beets, cheese and ruby prunes. Beet salad with prunes Beet salad prunes walnuts garlic cheese

15.03.202127.05.2017

Beetroot with prunes - definitely very healthy dish, familiar to everyone since childhood. With prunes it turns out very light, it contains a large amount of vitamins necessary for humans.

Simple with prunes and nuts

You will need: one large beet, 100 gr. prunes, 50 gr. peeled walnuts and 3 large spoons of sour cream. The beets are peeled and grated on a fine grater, the prunes are thoroughly washed and soaked in warm water for 15 minutes. When they become soft and swell, they are cut into small pieces. finely crushed and then mixed with the remaining ingredients - sour cream, beets and prunes. Place the salad in a heap on a plate and sprinkle with crushed nuts.

The recipe can be slightly modified and then it will turn from a sweet salad into an excellent snack.

You will need: three medium-sized beets, 3 cloves of garlic, 100 gr. shelled walnuts, 200 gr. prunes, herbs and mayonnaise. The beets must be boiled, peeled and cooled, and then grated on a coarse grater. Peel the garlic cloves and chop very finely. Walnuts are crushed in a mortar. Prunes are poured hot water and leave for 20 minutes. If there are bones in it, they should be removed. When the prunes soften, they need to be finely chopped. Combine all the ingredients - grated beets, garlic, prunes and crushed walnuts. Season the salad with mayonnaise and place in a salad bowl.

Stewed beets with prunes - portioned salad

You will need: 2/3 cup rice, 2 beets, a tablespoon of sugar, 100 gr. prunes and a few spoons of sour cream. The beets are peeled, divided into 2-4 parts and baked in the oven at a low temperature of 180-200 degrees until ready. The prunes are soaked and after half an hour cut into thin strips. When the beets are ready, cut them into strips, sprinkle with sugar, mix with chopped prunes and season with sour cream to taste. Throw the rice into boiling water, add a pinch of salt and cook for about 10 minutes. When the rice is cooked, it is washed and placed on a dish. Place a layer of beets with prunes on top and decorate with herbs.

Beetroot with prunes and apple

You will need: large beets, apple, 100 gr. prunes, a quarter of a lemon, pepper, mayonnaise and salt. If the prunes are too dry, pre-soak them for 15-30 minutes. The beets and apples are peeled and the seeds are removed from the apple. Rub them on a coarse grater and then mix. Prunes are cut into small cubes and mixed with beets. Season the salad with mayonnaise and lemon juice from 1/4 lemon, pepper and salt to taste.

Sweet and sour beets with prunes

Ingredients: two large beets, 200 gr. prunes, half a lemon, half a glass of sour cream and mayonnaise and a tablespoon of sugar. Washed and pre-soaked prunes are cut into strips. The peeled beets are crushed on a coarse grater. Stir, pour in lemon, add sour cream and mayonnaise. Add sugar and mix again.

You can prepare the following snack with prunes:

You will need: large beets, 100 gr. prunes, 1 teaspoon mustard, 100 ml unflavored, a tablespoon of peeled walnuts, salt and 1-2 cloves of garlic. The beets are cleaned, cut into 2-4 parts and boiled until tender. Prunes are washed and soaked in boiling water. When the beets are boiled, take them out, cool and cut into small cubes. Prepare the filling - mix yogurt, a pinch of salt, mustard and finely chopped garlic. Prunes are cut into small pieces and mixed with beets. Pour in the prepared dressing, stir and put in the refrigerator to brew for half an hour. Before serving, sprinkle with crushed walnuts.

Beetroot and prune salads are perfect for a hearty meal. festive table. They do not clog the stomach, but normalize digestion and leave a feeling of lightness.

Healthy and inexpensive, beets deserve much more than being chopped into a vinaigrette several times a year! There are a great variety of salads based on it, and they can be prepared every day.

Classic recipe

Beetroot salad with prunes and garlic is considered traditional. Classic version cold salad from accessible, inexpensive products that can be found all year round in every home, very popular.

Deserved love is a traditional combination of boiled burgundy vegetables with spicy garlic caused the addition of dried plums, called prunes.

It is with such a simple combination of simple products that the salad becomes very pleasant, original taste, never becomes boring, and looks equally good as on a regular one family dinner, and on the festive table.

The root vegetable is washed well, but the skin is not removed, and the tail does not need to be cut off. Next, the prepared beets are placed in boiling water and cooked at a gentle simmer for 45 minutes.

The salad will be tastier if you wrap the clean vegetable in foil and bake for 1 hour 30 minutes at 180 degrees in the oven.

The finished beets are cleaned and cooled.
While the main product is cooling, the prunes are poured with boiling water and steamed for about 20 minutes.
The cooled root vegetable is crushed on a medium or fine grater.
Add crushed garlic to the grated beets.
Sour cream is mixed with salt and lemon juice.
Prunes are squeezed out of water and chopped.
Combine beets and prunes, pour sour cream sauce, add seasonings and mix.
Sprinkle the finished salad with parsley and leave in the refrigerator for 15 minutes before serving.

Salad with beets, prunes and walnuts

The addition of crushed walnuts will greatly enhance the traditional salad flavor bouquet.

Serves two spicy salad you need to take:

one medium-sized beet, about 200 g, or two small ones;
2 pieces of dried prunes;
1 clove of garlic for those who like it spicier, or half for a milder taste;
half a glass of sour cream 20 percent fat;
a pinch (5 g) of sea salt;
juice of half a lemon;
a handful of chopped walnuts;

The total preparation time for this snack is 2 hours. Most of the time is spent, as in traditional recipe, for boiling beets. Preparing the salad itself takes about 20 minutes. It is also necessary to take into account the 20 minutes it will take to cool the salad in the refrigerator.

This variation beet salad more caloric than original recipe no nuts. Due to the inclusion of walnuts, the same amount is added to 70 basic kilocalories, for a total of 100 grams of salad will be 140 kcal.

This salad is prepared in the same way as the classic one. The only exception is that chopped greens are replaced with walnuts, which are sprinkled on the finished salad.

Beet salad with prunes, cheese and chicken

This salad is perfect for holiday menu or Sunday lunch.

For one serving of a hearty snack you need to prepare:

one small beet, weighing 70-100 g;
1 piece of dried prunes (pour boiling water over it for 15 minutes, strain off the water, and then finely chop the dried fruit with a knife);
a quarter of a small clove of garlic;
a quarter cup of sour cream 15 percent fat;
a weak pinch (5 g) of sea salt;
juice of a quarter of a lemon;
25 g of grated hard or semi-hard cheese, such as “Poshekhonsky” or “Russian”;
100 g boiled chicken breast;
a little fresh chopped parsley or cilantro;
spices to taste, for example, crushed black pepper, red hot peppers and ground coriander.

Total cooking time is about two hours:

45 minutes - 1.5 hours cooking beets;
Cook chicken breast for 30 minutes;
30 minutes are spent chopping and mixing the ingredients of the salad.

This nutritious dish quite high in calories, a 100-gram serving contains 200 kilocalories.

The salad is easy to prepare:

The beets are boiled, peeled while still hot and cooled.
Cold boiled chicken meat is split into individual fibers.
The garlic is crushed.
In a separate bowl, mix sour cream, lemon juice, and salt and spices.
The beets are grated or chopped.
Chopped vegetables, chicken meat, prunes, grated cheese and crushed garlic are mixed in a salad bowl.
Dressed with sour cream sauce.
All ingredients are mixed and sprinkled with chopped herbs.

It is very tasty and unusual to cook beets with dried fruits and sour cream for sweets.

For two servings of dessert you will need:

1 medium beet, boiled, peeled and cooled;
2 large scalded prunes;
70 grams of scalded dried fruits (dried apricots, raisins, dates);
100 g sour cream 15% fat.

This dessert takes about an hour and a half to prepare:

Beets are cooked for 45 minutes;
The vegetable cools for 20 minutes, and the prunes and dried fruits are scalded with boiling water;
It takes 35 minutes to chop the ingredients and infuse the salad in the refrigerator.

Dessert salad is suitable even during a diet; its calorie content does not exceed 70 kcal per 100 g of dish.

The preparation is very simple: beets and prunes are finely chopped, dried fruits are cut into pieces. Everything is seasoned with sour cream and mixed.

Important: dried fruits must be scalded with boiling water. Prunes can be replaced with raisins.

Bon appetit!

Beetroot salad with prunes is not only very tasty dish, but still has a lot of beneficial properties. After all, beets have a large amount of antioxidants, iron, fiber and folic acid. So if you have low hemoglobin or poor protein metabolism, you need to add this dish to your diet.

There are many variations of this salad, and it can be decorated in any way; it all depends on your imagination. Due to this, beet salad with prunes is suitable for both a family dinner and a holiday table.

If you have little culinary experience or don’t know how to cook at all, this is not a problem, because in this salad everything is so simple that even a child can handle it. So don’t worry, but rather run to stock up on beets and prunes. Dear novice housewives, remember one secret, delicious cooking salads with prunes, prunes should be poured with boiling water so that they swell, then they will become soft and with an unforgettable taste.

In this article we will look at some variations of beet salad with prunes.

How to prepare beet salad with prunes - 16 varieties

This salad is perfect for you if you want a beet salad and are short on time.

Ingredients:

Beetroot - 1 pc.
Prunes - 50 gr.
Mayonnaise

Preparation:

Wash the prunes and pour boiling water over them and let them swell;

Boil the beets and grate them on a fine grater;

Mix all ingredients. Salad ready.

This salad is not only healthy and tasty, but also very filling. Excellent dinner option.

Ingredients:

Beetroot - 3 pcs.
Prunes -100 gr.
Carrots - 2 pcs.
Chicken egg - 4 pcs.
Hard cheese - 150 gr.
Chicken meat - 200 gr.
Mayonnaise
Salt (to taste)

Preparation:

So, first, let's prepare our products:

Wash the prunes and pour boiling water over them;

Boil beets, carrots, eggs and grate;

Boil chicken meat in salted water and cut into cubes;

Grate the cheese on a fine grater;

Dry the prunes and cut into strips;

Let's start assembling our salad.

Lay out cling film and place the salad on it in the shape of a rectangle.

layer - salt the beets and grease with mayonnaise;
layer - salt the carrots and grease with mayonnaise;
layer - salt the eggs and grease with mayonnaise;
layer - grease the cheese with mayonnaise;
layer - chicken meat;
layer - grease the prunes with mayonnaise.

Now carefully roll up our salad, wrap it in film and leave it to soak in the refrigerator. It is advisable to leave for 12 hours, but if there is no time, you can leave for a couple of hours and serve.

A wonderful salad with hints of cucumber. It will melt in your mouth.

Ingredients:

Beetroot - 1 piece
Apple - 1 pc.
Walnuts - 35 gr.
Prunes (pitted) - 35 gr.
Pickle- 1 PC.
Mayonnaise - 2 tbsp. l.

Preparation:

We prepare products:

Finely chop the cucumber

Pour boiling water over prunes;

Grate the apples on a coarse grater;

Chop nuts;

Dry the prunes and cut into slices;

Mix all the ingredients and serve.

Salad "Ambassador"

The unusual combination of products in the Ambassador salad will diversify your diet and will undoubtedly become a favorite in your family.

Ingredients:

Beetroot (large) - 1 pc.
Potatoes - 2 pcs.
Onion (not large) - 1 pc.
Champignons (canned) - 150 gr.
Walnuts - 4 tbsp. l.
Garlic - 1 tooth.
Mayonnaise (to taste)
Black pepper (ground, to taste)
Prunes—50 g

Preparation:

We prepare products:

Pour boiling water over prunes;

Boil beets and potatoes and grate on a coarse grater;

Finely chop the onion, fry in a small amount of oil with the addition of liquid from the champignons until golden brown;

Chop walnuts;

Dry the prunes and cut into cubes.

Make a salad dressing by mixing mayonnaise, garlic and pepper, passed through a press.

layer - mushrooms with onions;
layer - beets, coat with dressing;
layer - prunes;
layer - nuts.

Salad "Spicy"

Do you like it spicy? Then the Spicy salad is perfect for you. It combines simple products with an unusual way of preparing them.

Ingredients:

Beetroot (large) - 1 pc.
Carrots - 1 pc.
Hard cheese - 100 gr.
Raisins - 50 gr.
Garlic - 1 tooth.
Mayonnaise
Salt pepper

Preparation:

We prepare products:

Pour boiling water over prunes and raisins and leave for an hour;

Boil the beets, grate them Korean carrots, add prunes cut into small cubes and mix with mayonnaise;

Grate the carrots using a Korean carrot grater, add raisins and mix with mayonnaise;

Chop walnuts;

Grate the cheese using a Korean carrot grater, add the garlic passed through a press and mix with mayonnaise.

Let's start assembling our salad:

layer - carrots with raisins;
layer - cheese with garlic;
layer - beets with prunes.

The salad is ready, bon appetit!

Salad "Bug"

Nourishing, bright and unimaginable delicious combination products in a salad will please everyone. And if you decorate it in accordance with the name, it will become an excellent decoration for the holiday table.

Ingredients:

Potatoes - 4 pcs.
Apple (sweet and sour) - 4 pcs.
Prunes (pitted) - 100 gr.
Beetroot (large) - 1 pc.
Chicken egg - 4 pcs.
Hard cheese - 100 gr.
Onions (large, red) - 1 pc.
Garlic - 1 tooth.
Spices (salt, pepper - to taste)
Lemon juice - 1 tbsp. l.
Mayonnaise - 100 gr.
Walnuts - 6 pcs.
Sour cream - 100 gr.

Preparation:

We prepare products:

Pour boiling water over prunes;

Boil beets, potatoes and eggs and grate on a coarse grater;

Mix beets with garlic passed through a press and pouring;

Finely chop the onion;

Peel the apples, grate them on a coarse grater, mix with onions, salt and pepper, sprinkle with lemon juice and leave to marinate;

Chop walnuts;

Dry the prunes and cut into small cubes.

Make a salad dressing by mixing mayonnaise and sour cream 1 to 1.

Let's start assembling our salad:

layer - potatoes, coat with dressing;
layer - eggs;
layer - apples with onions;
layer - nuts, coat with dressing;
layer - cheese, coat thickly with filling;
layer - prunes;
layer - beets.

The salad is ready, bon appetit!

This salad can replace dessert, because to improve the taste it can be served with all types of ice cream.

Ingredients:

Prunes (pitted) - 200 gr.
Beetroot (large) - 1 pc.
Walnuts 50 gr..
Raisins - 100 gr.
Dates - 100 gr.
Honey (take liquid) - 3 tbsp. l.
Olive oil

Preparation:

We prepare products:

Boil the beets and grate them on a coarse grater;

Chop walnuts;

Dry the prunes and dates and chop as desired;

Make a salad dressing by mixing oil and honey and stirring until smooth.

Mix all ingredients, pour sauce and mix well.

The salad is ready, it's time to go to the table!

Salad "Autumn Ball"

“Autumn Ball” is a bright, beautiful salad that plays with all the colors of autumn. It will not leave you indifferent, because it is not only beautiful, but also has an unforgettable taste.

Ingredients:

Prunes (pitted) - 100 gr.
Beetroot (large) - 2 pcs.
Carrots - 4 pcs.
Hard cheese - 200 gr.
Raisins - 50 gr.
Garlic - 3 teeth.
Walnuts - 100 gr.
Mayonnaise

Preparation:

We prepare products:

Pour boiling water over prunes and raisins and leave for 10-15 minutes;

Boil the carrots, grate them on a coarse grater and mix with raisins;

Chop the walnuts and fry a little in a dry frying pan;

Boil the beets, grate them on a coarse grater, add prunes and walnuts cut into small cubes;

Grate the cheese on a Korean carrot grater, add the garlic passed through a press;

Let's start assembling our salad:

layer - beets with prunes, grease with mayonnaise;
layer - cheese with garlic, grease with mayonnaise;
layer - carrots with raisins, grease with mayonnaise;
layer - beets with prunes, grease with mayonnaise.

The salad is ready, bon appetit!

Everyone's favorite beet salad can be varied with cheese, which will give it a new, wonderful taste.

Ingredients:

Beetroot (large) - 1 pc.
Prunes - 5-6 pcs.
Sausage cheese - 100 gr.
Salt (to taste)
Mayonnaise

Preparation:

Let's prepare the products:

Boil the beets and cut into cubes;

Grate the cheese on a coarse grater;

Dry the prunes and cut into strips;

Place the beets and prunes in a salad bowl, pre-mix the cheese with mayonnaise and season the salad with this mixture. Salad ready.

Beetroot salad with prunes and pineapple is perfect for you if you like sweet and sour combinations and have a negative attitude towards mayonnaise dressings.

Ingredients:

Beetroot (large) - 1 pc.
Prunes -100 gr.
Pineapples (fresh or canned) - 100 gr.
Lemon juice - 50 ml.
Olive oil - 50 ml.

Preparation:

First, let's prepare our products:

Wash the prunes and pour boiling water over them and leave for 1 hour;

Boil the beets and grate them on a coarse grater;

Cut the pineapples;

Dry the prunes and cut into strips;

Make a salad dressing by mixing olive oil and lemon juice.

Mix all the ingredients, add the dressing, mix well and you are ready to eat.

An excellent salad if you are watching your figure and health, the unhealthy mayonnaise in it can be replaced with unsweetened yogurt or sour cream, it will not lose a bit of taste.

Ingredients:

Beetroot (medium) - 2 pcs.
Prunes (it is better to take pitted ones) - 100 gr.
Dried apricots - 100 gr.
Almonds - 50 gr.
Garlic - 2 teeth.
Salad leaves
Mayonnaise
Salt (to taste)

Preparation:

Let's prepare the products:

Wash the prunes and dried apricots and pour boiling water over them and leave for 15 minutes;

Boil the beets and grate them;

Grate the garlic on a fine grater;

Chop nuts;

Dry the prunes and dried apricots and cut into small cubes;

Wash and dry the lettuce leaves;

Everyone’s favorite herring salad “under a fur coat” has already become a little boring, and it’s time to look for its variations. This variation of herring will please you.

Ingredients:

Beetroot (medium) - 1 pc.
Prunes - 100 gr.
Salted herring - 1 pc.
Onions - 1 pc.
Vinegar 9% - 1 tbsp.
Mayonnaise can be replaced with natural yogurt to reduce calories.

Preparation:

Let's prepare the products:

Wash the prunes and pour boiling water over them and leave for 15 minutes;

Finely chop the onion, add vinegar and leave for 10 minutes;

Boil the beets and grate them on a coarse grater;

Peel the herring, remove all the bones and cut into cubes (it’s not a big secret to cut the herring, remove the insides, and then make cuts along the ridge and near the tail, then pull the tail and the fillet will be removed);

Dry the prunes and cut into small pieces;

Let's start assembling our salad:

layer - prunes;
layer - herring, grease with mayonnaise;
layer - onion;
layer - beets, grease with mayonnaise;

Salad ready. Bon appetit!

Everyone has long loved Korean cuisine. Korean carrots are widely used not only as an independent salad, but also as an ingredient for other salads. It's time to experiment and cook beets in Korean style, it will not leave you indifferent.

Ingredients:

Beets - 500 gr.
Garlic - 3 teeth.
Ground red pepper - ½ tsp.
Ground coriander - 1 tsp.
Table vinegar - 70 ml.
Vegetable oil - 100 ml.
Prunes - 5-6 pcs.
Salt (to taste)

Ingredients:

Boiled or baked beets - 2 pcs.
Walnuts - 10 pcs.
Prunes - 10 pcs.
Garlic - 2-3 cloves.
Olive oil (can be replaced with any vegetable oil) - 2 tbsp. spoons.
Salt and pepper to taste.

Everyone needs vitamins, everyone needs vitamins...

Our body needs vitamins all year round, and the summer abundance of fruits, berries and fresh vegetables easily helps maintain balance in the body.

But when the first snowflakes fly outside the window, you remember that, alas, you do not live in the land of eternal summer, and the fruit in the store is not at all inspiring with its appearance.

And so he hurries to the aid of a despondent body - a healthy, tasty, bright and very easy to prepare beet salad with nuts!

In our latitudes, beets enjoy well-deserved popularity: they can be bought everywhere, always, and absolutely everyone can afford them.

The advantages of this root vegetable are so numerous that you can’t even describe them in a few words: it cleanses the blood, helps you lose weight, and even fights stress! In general, not a vegetable, but some kind of miracle.

Not everyone, however, has a taste for beets. pure form according to your heart, but here nuts, all kinds of dried fruits and garlic for piquancy come to the rescue.

And walnuts are a unique product; not only are they tasty, but they also contain the entire vitamin complex and are good for the brain. By the way, beet salad with walnuts is extremely rich in iodine, which has a beneficial effect on the functioning of the thyroid gland. In general, to everyone this recipe recommended.

Preparing the salad

Salad with beets and walnuts is very easy to prepare and takes no longer than 10 minutes (if you prepare the ingredients in advance). The beets should be boiled, since this is a slow process, and you also need to cool it, it is better to do this in advance.

Alternatively, beets can be baked in the oven or cooked in a double boiler - this way the maximum amount will remain in the product. useful substances, which, unfortunately, disappear when cooked. Peel the finished beets, grate them on a coarse grater and place them in a deep bowl.

Fry the walnut kernels in a dry frying pan and chop, but not too much. A few kernels can be left whole for decoration. Add chopped nuts to grated beets.

Pre-soak the prunes for 1-2 hours, then finely chop and add to the salad. Beetroot with prunes and walnuts is the basis, supplementing which with various ingredients you can get several completely different, but equally healthy and tasty dishes.

So, in our case, at the next stage we add finely chopped or pressed garlic. Season the resulting mixture with salt and pepper to taste, season olive oil and mix thoroughly. Light salad ready!

The landlady's secrets

As already mentioned, beet salad with prunes and nuts has many variations. First of all, the same ingredients can be seasoned in a different way, for example, with mayonnaise. You can add a little for spice grated cheese(solid or fused). Of course, such a salad can hardly be called dietary, but it remains definitely tasty. And if you decorate it with herbs and whole nut kernels, then such a dish is worthy of a festive table.

Sour cream or yogurt can be a good alternative to mayonnaise. A salad with beets and nuts, dressed in this way, only without garlic, can be served with added sugar, which will most likely appeal to children, who are quite difficult to get to eat healthy vegetables!

By the way, prunes can be replaced with raisins, which should also be pre-soaked in hot water. It is better not to add salt to a salad containing beets, nuts and raisins, but to add sugar or even do without it if you are watching your figure. You can top it with sour cream, yogurt or vegetable oil. An excellent option for those with a sweet tooth.

An even healthier and more versatile beet salad with nuts and garlic can be made using raw vegetables. To prepare this salad we will need beets, carrots, nuts, garlic, celery root and a green apple.

All vegetables are taken raw and grated on a coarse grater or cut into thin strips. Mix all the ingredients in a deep bowl, add chopped nuts and garlic, salt and season with the mixture vegetable oil And lemon juice. This salad is simply a storehouse of vitamins and microelements.

Beetroot salad with garlic and walnuts can be prepared every day, because the ingredients for its preparation can be found in almost every kitchen. And if you change or add some ingredients, you can diversify your diet and saturate your body with essential vitamins.

A traditional salad for a home feast is beets with prunes and nuts. Who would have thought that such a tasty and very healthy root vegetable could result from cultivation from a wild and tasteless, fibrous root? Previously, only tops were eaten.

Even 20 centuries BC, the ancient Babylonians and Assyrians used juice as both food and medicine. beet tops. Later in Europe they began to eat beets, although while in Europe they ate the tops, in Asia they already began to cultivate root vegetables. Even Theophrastus (2.5 thousand years ago) wrote “about the root, which is thick and fleshy, pleasant and sweet in taste.”

The beets came to us much later. 1000 years ago, beets were mentioned in Svyatoslav’s Izbornik, which is why in Rus' beets are called “Svyatoslav’s vegetable.” And after the discovery of sugar in the beet root vegetable, the entire conscious population actively became involved in the process of preparing an equally wonderful drink from this wonderful vegetable. This means that it was not without reason that our ancestors appreciated this plant.

We simply cook beets in many variations. Eating dishes without beets is simply impossible. What is Ukrainian without beets? The recipe for herring under a fur coat is generally a family recipe. Like Olivier salad and...

Let's prepare an excellent and, by the way, well-known beet salad with prunes and nuts.

Ingredients (4 servings)

Beetroot 3-4 pcs.
Walnuts (kernel) 100 g
Prunes (pitted) 150 g
Homemade mayonnaise 4-5 tbsp. l.
Salt to taste

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Beetroot with prunes. Step by step recipe

You have to either cook it or bake it. Usually beets are boiled. But, in my opinion, when cooked, the taste is lost and the beets become watery. Beets baked in the oven or microwave are much tastier.
Red beetroot
If you have a microwave in your house, make it simple. Wash the beets, cut off the tops and tail. Dry the beets with a napkin and pierce them through with a knife to allow steam to escape during cooking. Bake the beets in the oven until soft. In the microwave, just put the beets for 15 minutes at full radiation power, and then use a thin knife to check for readiness. If it easily pierces through, it means it’s ready. If you feel hardness, add 2-3 minutes more time and try again. If the skin of the beets begins to wrinkle, then the beets have been ready for a long time. Due to the evaporation of moisture, beets lose up to 30% in weight. With this method of cooking, the beets turn out soft and sweet. Very tasty.
Bake the beets in the oven until soft
Baked beets must be cooled naturally in the air.
Carefully peel the cooled beets and grate them coarse grater.
Walnut kernels must be roasted to make them fragrant and tasty. This is especially true for young, recently harvested nuts; they have a little tartness. You can do this: soak the nut kernels in cold water for 10 minutes, place on a heatproof plate and fry in the oven and microwave. As soon as you smell a pleasant smell, that’s enough. Let the nuts cool and chop them with your hands or a knife. It’s better not very small, approximately - a full nut kernel into 8-10 parts. The kernels crumble easily just by hand.
Walnut kernels need to be toasted
Be sure to wash the prunes and chop them coarsely.
Be sure to wash the prunes and chop them coarsely
In a deep bowl, mix grated baked beets, nuts and prunes. Add salt to taste. You can add a finely grated small clove of garlic - if desired, many people like it. Mix everything thoroughly and season with homemade mayonnaise.
Peel the beets and grate them on a coarse grater, mix with prunes and nuts
Place beet salad with prunes on a plate or salad bowl, sprinkle with finely grated hard cheese on top. You can decorate the beet salad with prunes with herbs or half a prune with a walnut kernel embedded inside.
Mix everything thoroughly and season with homemade mayonnaise
Let the beet salad with prunes stand for 15 minutes before serving, or better yet, let the beets and prunes stand in the refrigerator.