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Beet and Prune Salad

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Ingredients

Adjust Servings:
1 Cooked beetroot Medium beet
3 Plums dried
1/2 cup of Walnut
1/2 cloves of Garlic
2 tbsp. of Mayonnaise Or, coconut yogurt
to taste Salt
1 tbsp. of Parsley leaves Optionally

Beet and Prune Salad

  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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Perhaps some of my readers are surprised that I am posting well-known recipes of Soviet cuisine. To explain, on the one hand, I want to acquaint my international audience with authentic recipes from the Soviet table and tell them how really to cook these recipes at home. On the other hand, I think these recipes are part of a healthy and tasty diet, with the proper selection and preparation of ingredients and adhering to the general guidelines of good nutrition. 

Today we are making a very well known salad of boiled beets with dried plums (or prunes), walnuts and garlic. Classically, it is dressed with mayonnaise. We use a homemade one made of olive oil. Also, it works well with coconut yogurt. Add some mustard and lemon juice to spice it up.

It’s a perfect option for the vegetable variety on the winter table!

Bon Appétit!

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Steps

1
Done

Grate cooked beets on a coarse grater. Chop dried plums into small cubes and chop the garlic and herbs finely.
Mix all the ingredients and season with them mayonnaise and salt to taste. Then, place the salad into the fridge for 30 minutes. Let’s serve.
Bon Appetit!

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Eggplant with Tahini and Mint Served Iranian Way
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