Beetroot salad with prunes is a storehouse of healthy vitamins. And how delicious it is! With pomegranate, apple, walnut - there are many options. Today we offer the best recipes for this simple but extremely enjoyable dish.
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Classic salad
While the world is choking with delight, eating foreign caprese and Caesars, we suggest recalling the classic recipes of Russian cuisine. Beetroot salad with prunes, there is no doubt about this, should take its rightful place in the top of the best world snacks.
Light smoked prune with a spicy sauce, a combination of sweet and slightly spicy are beautiful in themselves. This salad does not require exotic ingredients, and prunes, beets, sour cream (or mayonnaise) are available all year round.
What do we need:
- large beet root or two medium;
- a handful of prunes;
- salt to taste;
- 2 tbsp. l sour cream;
- 2 tbsp. l mayonnaise.
Boil beets or bake in the oven, and then rub on a coarse grater. Soak prunes in water and cut into slices or thin strips. Combine, add, season with mayonnaise and sour cream. Lettuce will be laid out portionwise in culinary rings - such a serving will not yield to the best houses, and the snack seems to be so delicious. Do not forget to cool the dish well - a warm salad loses much to the taste of a cold one.
If you do not cook the beets, and bake the taste will be more saturated.
With walnuts
Beetroot salad with prunes and walnuts is even tastier than the classic due to the bitter nutty notes. For many, this recipe is the basic one. We offer to master it and we.
What we need:
- 2 beets;
- a handful of prunes;
- a handful of walnuts;
- salt to taste;
- 2 tbsp. l sour cream;
- 2 tbsp. l mayonnaise.
We bake beets and cut them into cubes, prunes with thin strips. and chop walnuts with a knife. But you shouldn’t grind “to dust” - you will not feel the taste. Then it is important to dry the nuts in a dry skillet to reveal their taste brighter. Combine the ingredients and season with the sauce. Do not forget to salt! Serve in portioned bowls, garnished with a sprig of parsley.
With garlic
The garlic recipe will not cause enthusiasm for those who decide to cook a salad for the first romantic date. And everyone else is strongly recommended to add this spice. Just follow the measure: garlic should not clog the taste of the remaining ingredients.
More materials:beetroot salad with garlic - recipe
In this option, we suggest replacing sour cream or mayonnaise with yogurt - so the calorie content of the dish will decrease significantly.
Prepare:
- 3 beets;
- a handful of prunes;
- 2 cloves of garlic;
- salt to taste;
- 2 tbsp. l natural yogurt;
- 3 tbsp. l mayonnaise.
Three boiled beets on a coarse grater, and prunes cut into cubes or straws. Add a little bit of garlic to the vegetable-fruit mixture, and then season everything with yogurt sauce. Serve the salad portionwise to the baked duck or chicken cooked on a salt pillow.
Beetroot, Prune and Apple Salad
Fitness Salad with beetroot and prune apple is a self-sufficient dish for lunch or snack for anyone who wants to lose weight. In addition, such a salad can easily be called a detox dish, as it has a mild cleansing effect, improving bowel function. But his charm, nevertheless, is that it is elementary to prepare.
To speed up the cooking process, we advise you to cook the beets in advance and soak the prunes. But an even more dietary option is obtained with raw beets.
We need:
- 3 beets;
- a handful of prunes;
- large sweet and sour apple;
- 1 tsp lemon juice;
- 2 tbsp. l natural yogurt;
Boil the beets and grate or cut into strips. Turn the prunes into neat, long slices. Rub the apple on a grater and lightly pour lemon juice - so it does not darken. Mix fruits and vegetables, season with yogurt. The salad is especially good cool, and it can be eaten as a side dish to baked fish or to meat cooked in foil.
With chicken
Meat-eaters will not forgive if we do not talk about a satisfying meat version of this wonderful salad. It is better to boil or fry the fillet, cut into steaks. We will traditionally fill the salad with a mixture of sour cream or mayonnaise. But if you are not afraid of calories, then it is delicious to serve such a dish and just with good mayonnaise.
In this salad, a cucumber will be appropriate - for freshness and light crunch.
Prepare in advance:
- 2 large beets;
- a handful of prunes;
- chicken fillet - 200 g;
- 3 tbsp. l mayonnaise;
- cooking oil for frying;
- 1 tbsp. l sour cream.
We cut the beets into strips and give the exact same shape to the boiled chicken and prunes. Mix all the ingredients and season with the sauce. Serve the finished salad chilled in a large transparent salad bowl. Here, for piquancy, you can also squeeze a little garlic. But this decision is already up to you.
Read also:boiled beetroot salad - recipe
Cooking with Beans
Beans are a source of protein, beets are iron, and prunes are rare trace elements. So why not put them together? It remains to supplement the snack with crackers and you can safely treat the guests. To complement and harmonize the taste, be sure to cut fresh parsley in the dish.
We will need:
- 2 large beets;
- a handful of prunes;
- a can of beans in its own juice (but not tomato!) - 200 g;
- a packet of crackers;
- 3 tbsp. l mayonnaise;
- a bunch of parsley.
We cut the boiled beets into cubes and grind the prunes in the same way. When everything is mixed, add the beans (pre-drain the juice from the can), parsley and mayonnaise. We put crackers just before serving, and then they will not become sour. Mix and treat guests.
Garlic or curry spice will add piquancy to the salad - you will see that it "looks" unusual here and decorates the appetizer very much.
Puff salad with carrots, cheese, beets and prunes
Puff salads are considered to be satisfying and quite heavy. We assure you that this is a myth if you cook a purely vegetable version, but slightly “condense” it with Feta cheese. Of course, you can use any other kind of cheese. But still try with Feta - you will not regret it.
Baked beets with Feta - a self-sufficient appetizer. Moreover, Fetu is easy to replace with goat or sheep’s cheese.
Necessary components:
- 2 large beets;
- a handful of prunes;
- a pack of feta cheese - 200 g;
- large sweet carrot;
- natural yogurt - 150 g;
- salt to taste;
- A bunch of parsley for decoration.
Three vegetables and lay in layers in the following order: beets, feta, carrots, prune slices. Layer with yogurt (otherwise the snack will be too greasy) and decorate with greens. Be sure to let the salad brew for 2 hours. And then cut like a cake and savor each bite.
Recipe with pomegranate
The pomegranate acidity sets off the sweetness of the finished salad. Especially if you are lucky enough to find seedless pomegranates. In the East, pomegranates are added to many salads, because such a combination is very pleasing. You can fill the dish with ordinary odorless vegetable oil. It is also useful.
What do we need:
- 2 large beets;
- large ripe pomegranate;
- a handful of prunes;
- a pinch of salt;
- vegetable oil for dressing;
- A bunch of parsley or cilantro for decoration.
Cooking like this:
- Rub the beets and mix with prunes, pre-crushed cubes.
- Finely chop the greens.
- Free pomegranate from the veins and get a good portion of grains. We do not give proportions on purpose - adjust everything to taste. Love sourness - add more nucleoli. You don’t even have to mix the components - leave this activity to the guests.
It turns out a very interesting appetizer, perfect for young wine and barbecue.
Despite the simplicity of preparation, such a salad is non-trivial. For lovers of experiments, we offer to supplement beets with mushrooms, chicken liver, oranges, pine nuts ... Try different tastes! Accessibility, pleasant taste and benefits allow you to make beet salads at least every day. And every time you are disappointed you will not stay!
