Red beets with prunes. Layered salad with carrots, cheese, beets and prunes

Beetroot dishes are not only delicious, but also incredibly healthy. Regular consumption of this simple root vegetable, rich in vitamins and minerals, helps to normalize metabolism and strengthen immunity. There are dozens of variations of beetroot salad, the most popular of all - with the addition of prunes. Smoked plums favorably complement the sweetish taste of beets, so this uncomplicated duet is an excellent basis for various snacks, suitable for both a variety of everyday diet and a holiday.

Preparation of products for beet salad with prunes

Most recipes for beetroot salads involve the use of a boiled root vegetable. You can prepare it in several ways:

1. Boil in a saucepan on the stove - the easiest and most familiar way, which involves pouring whole root crops with water and then boiling over moderate heat for an hour after boiling. It is not recommended to salt the water in order to preserve the natural taste of the vegetable, but to bright colors remained the same saturated, add a little to the pan vinegar essence or citric acid.
2. Bake in the oven - with this method of preparation, the beet pulp is dense, not watery. The root crop is washed, peeled, cut into quarters, flavored with salt and vegetable oil, wrapped in several layers of foil, and then sent to an oven heated to 200 ° for 45-50 minutes.
3. Cook in a slow cooker using the "Cooking" or "Soup / Stewing" program. The time is set from 45 to 55 minutes, depending on the size of the vegetables. The technology is the same as when cooking in a saucepan on the stove.
4. Cook in the microwave - this express method of cooking vegetables allows you to get boiled beets in just 10 minutes. To do this, the root crop is washed and placed in a plastic bag, tightly tying it in order to create a vacuum. Then turn on the microwave at maximum power and cook for 9-10 minutes.

Dried prunes are not used for the preparation of such snacks; they must be soaked. The easiest way to prepare dried plums is soaking in boiling water: the berries are laid out in a deep container, covered with boiling water and left for half an hour. It is not recommended to keep prunes in liquid longer, otherwise they may become watery and soften too much. Boiling water is taken in 1 cup for every 100 grams of dried plums.

To make your beetroot salad with prunes acquire an interesting spicy taste, you can cook dried fruit in an orange juice-based marinade with the addition of spicy spices. To do this, 100 grams of dried plums are first soaked in boiling water for half an hour, then placed in a saucepan with a glass of orange juice, add a pinch of nutmeg and cinnamon, put on moderate heat, wait for the boil to begin and cook for about 20 minutes. After boiling, the plums are removed from the liquid with a slotted spoon, dried and used to prepare vegetable snacks.

Recipe for beetroot salad with prunes

This juicy and bright vegetable goes well not only with smoked plums, but also with other products. Meat, various vegetables and fruits are put in a salad with prunes and beets, boiled eggs, cheese, nuts, dried fruits and even fish. The final taste is often determined by the dressing that is flavored with the dish. Fruit juices with sourness (apple, currant, citrus juices), vegetable oils, mayonnaise are suitable as a basis for dressing beetroot salad. One of the universal dressings for beetroot snacks is a sauce of olive oil, grape vinegar and black pepper.

Classic beet salad with prunes

• Time: 12 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 156 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: easy.

Beetroot with prunes and garlic is considered a favorite of several generations of Russian classics of beetroot salad. Often, such a simple, but tasty and healthy snack is supplemented with walnuts, turning an ordinary dish into an original holiday meal. Despite the variety of newfangled exotic salads, beets with prunes and walnuts, along with the traditional Olivier and Herring under a fur coat, remain one of the most favorite holiday dishes in many families.

Ingredients:

• boiled or baked beets - 1 pc.;
• garlic - 1 clove;
• prunes - 40 g;
• mayonnaise - 2-3 tbsp.

Cooking method:

1. Peel the root crop, rub it on a grater with large holes, put it in a deep salad bowl.
2. dried plums pour boiling water, soak for 20 minutes. Then remove from the liquid, dry, cut into small cubes, send to the beet chips.
3. Leave a few walnut kernels for decoration, put the rest in a tight plastic bag and chop with a rolling pin. Add to the rest of the ingredients.
4. Crush the garlic clove with a garlic press, mix with mayonnaise. Season the salad with the resulting mixture, salt to taste, mix.
5. Put in the refrigerator for several hours. Serve topped with walnut kernels and parsley sprigs.

Beet salad with prunes and chicken

• Time: 1 hour 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 177 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

This version of beetroot salad is a bit like the famous “Herring under a fur coat”, but instead of salted fish, it uses boiled chicken meat, and hard cheese instead of potatoes. You can prepare such an appetizer in the form of a regular puff salad, laying the chopped products in layers on a flat plate in the form of a slide and soaking with mayonnaise sauce. A more festive version of the dish involves the formation of a salad in the form of a roll, as in the recipe with a photo.

Ingredients:

• prunes - 120 g;
• large beets - 2 pcs.;
• carrots - 2 pcs.;
• chicken fillet - 220 g;
• eggs - 3-4 pcs.;
• hard cheese - 110 g;
• mayonnaise - 190 ml.

Cooking method:

1. Boil vegetables and eggs until cooked, cool, peel, grate on a coarse grater into separate containers.
2. Soak prunes in boiling water for half an hour. Then drain the liquid, dry the berries, cut into thin strips.
3. Chicken fillet place in a saucepan, pour in 700 ml of water, put salt, spices, put on the stove. After the appearance of the first bubbles, reduce the fire to medium, boil the meat until tender. Cool, cut into small sticks.
4. Grate hard cheese on a fine grater.
5. On the work surface, place a piece of cling film of the desired size, lay out the layers of lettuce in the form of a rectangle in the following sequence: beets, carrots, eggs, cheese, chicken, prunes. Salt the first three layers a little, spread each with mayonnaise.
6. Gently roll the appetizer into a roll, bending the edges of the film. Wrap the structure in polyethylene, put it in the cold for several hours to soak. Before serving the dish to the table, decorate the top of the roll with mayonnaise mesh and fresh herbs.

With pickles

• Time: 55 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 89 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

This version of the dish will be an ideal option for a hearty dinner during fasting, it will help to improve the functioning of the digestive tract. In addition, beetroot salad with prunes and pickles is low in calories, so it is quite suitable for diet food. If you like this combination of products, but you prefer meat salads, you can easily add a little smoked meat to the main ingredients - the taste of the snack will only benefit from this.

Ingredients:

• beets - 2 pcs.;
• prunes - 80 g;
• onion - 1 pc.;
• pickled cucumber - 1 pc.;
• apple - 1 pc.;
• vegetable oil - 2 tablespoons;
• lemon juice - 1 tbsp;
• soy sauce - 1 tbsp;
• fresh herbs - to taste.

Cooking method:

1. Wash the root crops, cut off the roots and petioles, remove the skin. Cut the peeled fruits into quarters, make a multi-layer foil wrapper, bake in the oven for 40 minutes. Cut the finished beets into medium-sized strips.
2. Scald prunes with boiling water, dry, cut in the same way.
3. Peeled apple and pickled cucumber also cut into strips. Peel the onion, chop into thin half rings.
4. Put all the prepared ingredients in a deep salad bowl. Prepare oil dressing soy sauce and lemon juice, add to salad, mix. Sprinkle with chopped fresh herbs if desired.

With mushrooms

• Time: 50 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 180 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

If you like puff cold appetizers that look beautiful on the table, use the recipe for beetroot salad with prunes, complemented by canned champignons. By adding mushrooms and boiled potatoes to the main ingredients, the dish becomes very nutritious, and thanks to the bright beet “coat” and crispy nut “cap”, this appetizer becomes simply delicious. appearance.

Ingredients:

• prunes - 60 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• canned champignons - 170 g;
• beets - 1 pc.;
• crushed walnuts - 3 tablespoons;
• garlic mayonnaise - 160 g.

Cooking method:

1. Boil the root crops, cool, peel, grate coarsely into separate plates.
2. Soak dried plums in boiling water, dry, cut into cubes.
3. Peel the onion, chop finely, fry in a pan with a minimum amount of oil until golden brown.
4. Rinse canned champignons, dry, cut into thin slices.
5. Assemble the appetizer with the help of a culinary ring, laying out prepared foods in layers and spreading with garlic mayonnaise in the following order: beets, fried onions, mushrooms, potatoes, prunes, beets, crushed nuts.

with raisins

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 174 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

An unusual combination of products almost always gives excellent results. The original salad, combining raw carrots, raisins, smoked plums, hard cheese, garlic and boiled beets, will appeal to all guests without exception. Its light, slightly sweet, but at the same time piquant taste will make everyone who has tried this culinary miracle give the hostess well-deserved compliments.

Ingredients:

• boiled beets - 1 pc.;
• prunes - 110-120 g;
• hard cheese - 140 g;
• garlic - 3 cloves;
• raw carrots - 1 pc.;
• raisins - 60 g;
• mayonnaise - 240 g.

Cooking method:

1. Put dried fruits in separate containers, cover hot water leave for half an hour. Then drain the liquid and pat dry.
2. Rub the carrots on a fine grater, add raisins and 2 tablespoons of mayonnaise, mix, put on the dish in the first layer.
3. Turn hard cheese into small chips with a grater, mix with chopped garlic and two tablespoons of mayonnaise, put in a second layer.
4. Put the grated beets in the third layer, generously grease with mayonnaise sauce.
5. Soaked smoked plums cut into thin strips, spread on the surface of the salad.

with herring

• Time: 20 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 169 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

If the usual "Herring under a fur coat" is already fed up, prepare an interesting variation of your favorite salad with pickled onions and smoked plums. The original taste of the appetizer will pleasantly surprise you - this unpretentious dish will definitely enter your culinary piggy bank. It is prepared without much effort, but it turns out surprisingly tasty, and when creative approach to decoration can become the "nail" of the festive table.

Ingredients:

• large boiled beets - 1 pc.;
• spicy salted herring - 1 pc.;
• prunes - 70 g;
• red onion - 1 pc.;
• apple cider vinegar - 2 tablespoons;
• sugar - 1 tsp;
• mayonnaise - 130 g.

Cooking method:

1. Dried plums put in hot water, leave for a quarter of an hour. Then dry, cut into small pieces.
2. Peel the onion, cut into half rings, put in a bowl. Add sugar and vinegar, pour boiling water so that the liquid covers the onion. Stir, marinate for a quarter of an hour.
3. Remove the skin from the herring, remove the insides, remove the bones. Rinse the fillet under the tap, wipe with a paper towel, cut into medium-sized pieces.
4. Release the boiled root crop from the peel, rub it on a coarse grater.
5. Assemble the appetizer by laying out the prepared foods in layers in this order: plums, beet chips, herring, onions, beet chips. After each layer, make a thin mayonnaise mesh.

• Time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 135 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

Many variations of beetroot salad involve the addition of potatoes - there are snacks with boiled root vegetables, cut into cubes, or with the addition of fried potato strips. You can even make a regular vinaigrette by putting some dried plums in it - the taste of a long-familiar salad will sparkle with new colors. If you diversify the usual recipe with other vegetables, you get a delicious unusual dish for a family lunch or dinner.

Ingredients:

• beets - 1 pc.;
• large potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• canned corn - ½ can;
• prunes - 40 g;
• sweet and sour apple - 1 pc.;
• vegetable oil - 2 tablespoons;
• balsamic vinegar - 1 tbsp;
• salt - to taste;
• fresh parsley - a small bunch.

Cooking method:

1. Put dried plums in a cup, cover with boiling water, let stand for half an hour. Then remove and dry on paper towel.
2. Boil the root crops, wait for cooling, free from the peel. Remove the skin from the apple, cut out the seed box.
3. Cut the peeled onion into thin half rings, the rest of the ingredients into medium-sized straws.
4. Put everything in a deep salad bowl, add corn, oil, balsamic, salt to taste. To stir thoroughly. Sprinkle with chopped parsley.

With dried fruits

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 151 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

Those who think that beets are suitable for cooking exclusively salty dishes are greatly mistaken. This juicy and bright root vegetable will also be a great base for a sweet dessert salad that can be served with ice cream or as a separate dessert. The main thing is to choose a sweet juicy vegetable, supplement it with dried fruits and honey, and you will get a delicious lunch or afternoon snack that is 100% consistent with the principles healthy eating.

Ingredients:

• boiled beets - 1 pc.;
• prunes - 90 g;
• dates - 70 g;
• dried apricots - 70 g;
• raisins - 50 g;
• natural liquid honey - 3-4 tablespoons;
• olive oil - 1 tbsp;
• crushed walnuts - 2 tbsp.

Cooking method:

1. Rinse dried fruits, dip in hot water, leave for half an hour. Then remove from water, dry, cut into strips.
2. Peel the boiled root crop, rub it on a coarse grater. Add dried fruit straws.
3. Mix liquid honey with olive oil, season the salad. Sprinkle crushed nuts on top.

With sausage cheese

• Time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 168 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

A classic salad with beets and prunes will become even tastier if you add a little sausage cheese to the main ingredients. The finished appetizer will acquire a spicy aroma of smoked cheese, and the taste of the dish will benefit from this product. If you're watching your figure, ditch the mayonnaise from the recipe in favor of a light natural yogurt and mustard sauce.

Ingredients:

• boiled beets - 1 pc.;
• prunes - 10 pcs.;
• sausage cheese - 110 g;
• mayonnaise - 3.5 tbsp;
• garlic - 1-2 cloves.

Cooking method:

1. Dip dried plums in boiling water, hold for 15 minutes. Remove, dry and cut into strips.
2. Remove the skin from the boiled root crop, cut in the same way.
3. Cool the cheese, grate it on a coarse grater, mix with mayonnaise and garlic, crushed with a press.
4. Transfer the resulting cheese sauce to the beetroot base, add chopped plums, mix.

with pineapple

• Time: 1 hour 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 133 kcal / 100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

Lovers of sweet and sour snacks will love the beetroot salad with prunes and pineapple. For this dish, you can use both fresh and canned fruit. A light dressing of olive oil and lemon juice will make the salad tasty but low in calories, arugula leaves will give it a pleasant spicy note, and roasted sunflower seeds will harmoniously complete this culinary composition.

Ingredients:

• beets - 1 pc.;
• pineapple - 120 g;
• prunes - 80 g;
• arugula - 20 g;
• fried sunflower seeds - 2 tsp;
• lemon juice - 2 tablespoons;
• olive oil - 2 tbsp.

Cooking method:

1. Boil the root crop, peel, cut into quarters, then cut into thin slices and put on a flat plate in the form of a circle.
2. Soak dried plums in boiling water or boil in a marinade based on orange juice, cut into cubes.
3. Pineapple pulp is also turned into medium-sized cubes. Tear the arugula leaves with your hands.
4. Combine pieces of plums, pineapple and arugula in a deep plate. Pour in lemon juice and oil. Mix.
5. Put the resulting salad on a beetroot base, sprinkle with sunflower seeds.

Video

Which is sold in all vegetable stores, is an extremely useful root crop, which we undeservedly eat little. Even a simple boiled beetroot salad is exceptionally effective tool to normalize digestion.

Beneficial features

The Latin name for beets is beta. Beet betaine has long been appreciated and used in medicine for the prevention of cancer. It is widely used in cosmetology in the production of surfactants that perfectly moisturize the skin and improve its appearance. In sports and medical nutrition, beetroot betaine is indispensable for creating a balanced diet to improve the metabolic process, so beetroot salad with prunes is always on the menu of sports canteens and sanatoriums. One of the most remarkable properties of betaine is DNA methylation, that is, an effective fight against aging of body cells.

Ingredients that work well together

If boiled becomes a frequent guest on your table, then you will not learn anything about the problems of age. In order for garlic to give the dish, and, accordingly, to your body, all its juice, which has a powerful antioxidant effect, it must be crushed with a special garlic crusher. No need to rack your brains on how to properly prepare a salad of boiled beets. The recipes are very simple. Beetroot goes well with walnuts, garlic and pickles. Only cucumbers should certainly be cask, as they say, “pull out your eye”, and not pickled or canned. A salad with such ingredients will appeal to a Russian person.

Salad for meat dishes

To meat dishes it is very good from boiled beets. The recipe requires beets, barrel cucumbers, garlic, walnuts and mayonnaise.

Boil one large, 500 grams, beets in the skin. Cooking time - 40-50 minutes, cool, peel and grate on a coarse grater.

2-3 large cucumbers, 200 grams each, grate on the same grater.

150 grams, maybe a little more, chop the walnut kernels with a knife.

A few cloves of garlic, 20 grams, squeeze through a garlic press.

Combine all the listed ingredients, season with mayonnaise and mix.

Step-by-step recipe for beetroot salad with prunes

A lot of people like beet salad with prunes. For him, you will need boiled beets, prunes, peeled walnuts, pitted raisins and mayonnaise. Here is a step by step recipe:

Peel the beetroot and grate.

Pour the prunes with boiling water for 30 minutes, then drain the water, dry the prunes and cut into small pieces.

Pour boiling water over the raisins for 10 minutes, then drain the water and dry the raisins.

Chop the peeled walnuts with a knife.

Put all the ingredients in a bowl, add mayonnaise and mix.

Beet salad with prunes can be made without raisins, replacing it with dried apricots. Before use, dried apricots should also be soaked in boiling water until soft. For a festive table, you can try to beautifully and originally arrange a salad of boiled beets. A photo of one of these options is placed below.

from boiled beets with vegetable oil

Many do not like the root vegetable because of some specificity of the glandular taste. No problem. Raw beets are generally rarely eaten - only in the form of freshly squeezed juice in a special medical diet. Beets boiled with butter - very soft and pleasant to the taste, metallic astringency is completely absent. Just boil the beets, remove the skin from it, grate the root crop or cut into small cubes, salt, pepper and season with vegetable oil.

Beets are used to make delicious spicy Korean salads. Many believe that they are prepared from raw beets according to the same principle as from carrots. This is wrong. If the beets are not cooked, the glandular flavor will remain and spoil the whole dish. To prevent this from happening, you still have to boil it slightly, that is, cook for 10-15 minutes from the moment of boiling, no more - it should turn out almost raw. Then quickly cool under cold water, dry, peel and chop with a special grater-shredder for Korean carrots.

After that, sprinkle the beets with sugar and salt, pour a small amount of vinegar and mash with your hands for one minute. Next, you need to make a filling. To do this, heat the oil in a small deep frying pan, throw ground black and hot red pepper, ground coriander seeds and chopped garlic into it, hold for 10 seconds, remove from heat and immediately pour into the prepared beets. In order for the beets to best absorb all the aromas of spices and seasonings, it is recommended to press them down with oppression. After a day you can eat. For a kilogram of beets, take about half a teaspoon of red and black pepper, one teaspoon of coriander, 6 cloves of garlic, 3 tablespoons vegetable oil, one tablespoon of granulated sugar, salt and vinegar to taste.

fish salad

Gourmets can be offered salmon salad from boiled beets. The recipe can be improved to your liking, but more on that later.

Boil beets and potatoes in uniform, 400 grams each, peel and cut into small cubes.

Cut the same amount of smoked salmon in the same way.

Canned pitted olives, one jar, cut into rings.

Grind dill, parsley, arugula, celery and cilantro in the traditional way.

half a glass of peeled pine nuts heat in a frying pan and leave whole.

Combine all the above ingredients in a salad bowl and season with balsamic vinegar and mustard oil. Instead of salmon, you can use salmon or mackerel.

Meat salad for the holiday table

Beetroot salad with prunes and jamon is not cheap. But it can become the main decoration of the festive table.

Prepare the marinade: mix in a bowl olive oil and crushed garlic.

Put boiled beets cut into small cubes in the marinade for 10 minutes.

Cut the jamon into thin strips.

Chop Roquefort cheese into cubes.

Tear the arugula and lettuce leaves with your hands.

Mix all the ingredients together with the marinade in a salad bowl and put on a dish, arranging and decorating as you wish.

Salads with mayonnaise

The following is another healthy and simple salad. Boiled beets, carrots, lean beef and barrel cucumbers are taken for him in approximately equal amounts. They should be cut into cubes as small as possible, add crushed garlic and chopped walnuts. Fill with mayonnaise. The salad will be amazing. It can even be served as an independent dish.

Boiled beets with mayonnaise are included in the recipes of many famous delicacy salads - "My General", "Herring under a fur coat", "Royal" and others. Meat and fish can be used both boiled and smoked or salted. Beets for salads can not only be boiled, but also baked in foil, then its value will be higher. To make boiled beets, the recipe can be any of the ones in this article, but the beets for them must be boiled or baked with the skin intact.

Experienced chefs believe that boiled vegetable salads should not include raw foods, except for nuts, garlic and herbs. Dried fruits are also not considered raw, because they are boiled with boiling water before being added to the salad. However, fans of vitamins still dilute their salads with freshly grated beets or carrots. But this is an amateur.

Here is a very simple one, for those who do not know how to cook at all: in addition to boiled beets and mayonnaise, you will need Feta cheese and cashew nuts. Grind cheese, beets and nuts, put in a salad bowl, pour mayonnaise on top.

The secrets of delicious boiled beetroot salads

There are several features regarding the preparation of sugar beet salads.

If you want all the ingredients to retain their original appearance, and not become beet-colored, then pour the beets with vegetable oil before combining with them and soak for several minutes.

To make the salad perfect, add nuts to it, peeled from the thin film covering them. To do this, blanch the nuts freed from the hard shell for three minutes in boiling water, drain the water, cool and remove the skin with your fingers. It should slide off very easily. Also, to improve the taste of walnuts from last year's harvest, they can be soaked for half an hour in salted boiling water - they will taste like fresh, just plucked from a tree.

For salads, vegetables should be boiled in their skins and without the addition of salt, as it contributes to boiling, that is, loss of shape, and this is unacceptable for salads. In addition, the salt in large numbers present in other components of the future dish - in pickles, sauerkraut, pickled or canned olives, mushrooms, mayonnaise, etc. Fish and meat for salads are taken ready-to-eat and salted. This is a very important recommendation for those who are not yet experienced in culinary matters. They say: “Unsalted is on the table, and oversalted is on the head,” which means: an undersalted dish can be corrected, but an oversalted one will have to be thrown into the trash.

The readiness of vegetables for salad is checked very easily - from time to time, while they are boiled or baked, pierce them with a sharp knife. If it enters freely and without effort, then the product is ready.

Salads from boiled products become most delicious after some exposure to them in the refrigerator. From an hour or more. Lovers add to salads onion the following can be recommended. After the onion is cut, and tears are shed on this occasion, pour boiling water over this villain for a couple of minutes, then fold it into a colander and let the water drain. Now it can be safely added to our dishes. An onion not processed in this way distorts the taste of the salad in an unpleasant way if it lies in it for several hours.

No wonder there is an opinion that everything new is a well-forgotten old. The same can be said in our case. It would seem that what else can be invented from beets? But no! Cooks are creative people, accordingly, they approach everything in their practice from a creative side, armed with imagination and charged with enthusiasm.

Do you rather want to know how to interpret the well-known salad of beets, prunes and walnut kernels? Then you are on the right page of our website, because it is here that you have the opportunity to familiarize yourself with several options for preparing this wonderful and satisfying salad at once. Please choose the one that you think is the most interesting for you.

Recipe 1. Salad of beets, walnuts and prunes

Required Ingredients:

- beets - 3 pcs.;

- walnut kernels - 0.5 cups and a handful of prunes

Cooking method:

First you need to boil the beets. It is clear that this process takes quite long time, so we can offer you a slightly different option. So, put the washed beetroots into a saucepan, and fill it with cold water. Put the pan on the stove, bring to a boil and cook the beets for 20 minutes. After this time, you can remove the pan from the stove, drain the boiling water and put the pan under the stream. cold water. By the time the beets are completely cooled under the pressure of cold water, they will already become soft. You just have to peel it and grate it on a coarse grater.

While our beets were cooking, you had to soak the prunes in hot water so that they swell a little and become softer and juicier. Then cut it into small pieces. Walnut kernels can be ground in a blender or walnut grinder. It remains to mix all the ingredients, and season with mayonnaise. Salt the salad to your liking.

Recipe 2. Salad of beets, walnuts and prunes

Required Ingredients:

- pickled beets - 3 pcs.;

- walnut kernels - 0.5 cups and a handful of prunes.

Sauce Ingredients:

- vegetable oil;

- orange, ground black pepper

Cooking method:

Put the prunes in water to swell for 20 minutes. Then cut it into strips. We cut the pickled beets into thin strips, and crush the walnut kernels with the tip of a kitchen knife. Mix all ingredients and season with sauce. To prepare the sauce, take the juice of one orange and exactly the same amount of vegetable oil. Mix well, season the sauce with pepper. In the event that you do not have pickled beets, you can use boiled beets, but in this case, you will need to add exactly the same amount of apple cider vinegar to the sauce. That is, all the ingredients in the sauce must be proportional. Let the salad stand for a while, decorate it with green basil leaves and that's it.

Recipe 3. Salad of beets, prunes and walnuts

Required Ingredients:

- beets - 3 pcs.;

- garlic - 3 cloves;

- cheese - 100 g;

- prunes - a handful;

- walnut kernels - ¼ cup, salt.

Cooking method:

Let's start preparing another culinary masterpiece. We clean the boiled and cooled beets and rub them on a coarse grater. Peel the garlic cloves, pass them through a garlic press and mix with sour cream to dress our salad. Salt a little and set the dressing aside for 5-10 minutes. Cut prunes into cubes. Put the walnut kernels in a paper bag, and roll them with a rolling pin so that they are slightly crushed. Grate cheese and mix with beets, prunes and ground walnut kernels. Dress the salad with garlic-sour cream sauce and put on a beautiful dish. Garnish with a sprig of parsley and serve.

In our case, sour cream can be replaced with mayonnaise, and you can vary the number of garlic cloves in one direction or another.

Recipe 4. Salad with beets, prunes and walnuts

Required Ingredients:

- beets - 2 pcs.;

- juicy big apple - 1 pc.;

- raisins - 40-50 g;

- prunes - a handful;

- walnuts - a handful;

- sour cream - 2 tbsp.

Cooking method:

Prepare the ingredients: first, dip the raisins into a glass of hot water. Dip the prunes into another glass of hot water.

We clean the boiled beets and rub the root crop on a coarse grater so that the straw is no more than the thickness of a match. Cut dried walnut kernels into large pieces. Peel the apple, remove the middle and grate it exactly as you would the beets. Cut the swollen prunes into strips and mix with all the ingredients in one bowl. It remains to fill the salad with sour cream. We taste it - if it seems to you that the salad gives off a little “sourness”, then you can add a little boiled condensed milk.

This salad has a delicate sour-sweet taste, but besides this, it is an excellent stimulant of intestinal motility.

Recipe 5. Salad of beets, prunes and walnuts

Required Ingredients:

- fresh beets - 0.5 kg;

- walnut kernels - 100 g;

- garlic - 2-3 cloves;

- soft prunes - 150 g;

- hard cheese - 50 g;

- mayonnaise or yogurt.

Cooking method:

Dip the prunes in hot water for half an hour. Wash the garlic roots, cut off the tails on both sides and dry with a towel. Then, with a toothpick or the edge of a knife, make several punctures. Put in the microwave, turn it on at full power and set the time to 15 minutes. Open the door after 10 minutes microwave oven and with a knife or toothpick, check the root crops for readiness. If the beetroot is not soft enough yet, continue to cook it, but check its softness periodically. This method of cooking beets makes the root crop sweet and tender.

Toast the walnut kernels in a dry frying pan for more flavor. Let them cool, then chop them with a knife. Cut the prunes, and grate the peeled beets. Mix beets, nuts and chopped prunes, add chopped garlic to them and salt to your liking. Mix, season with mayonnaise or yogurt.

Put the salad on a wide dish, grate hard cheese over it, garnish with half a prunes and a sprig of parsley. Set it aside for 15 minutes, after which you can start eating.

Beet salad with walnuts and prunes - secrets and useful tips from the best chefs

- You can replace walnut kernels with peanuts if you wish. The taste will remain the same.

- Beetroot salad can be seasoned with any sauce that suits you.

Beets quite deservedly have a reputation as a natural natural healer. This vegetable is not only tasty, but also extremely healthy. Beets are rich in vitamins B and P, betaine, minerals (magnesium, iodine, iron, calcium). It can be used to strengthen immunity, improve the functioning of the gastrointestinal tract and speed up metabolism.

Prunes are a natural source of such a natural element as iron. If you have beriberi, then instead of vitamins from a pharmacy, eat 5-6 pieces of prunes every day. When dry, this product does not lose its useful properties and vitamins, so eating prunes, you get pectin, fiber, vitamins P, C, B and A, as well as minerals in the form of iron, phosphorus, potassium and magnesium. Needless to say, if you use these two products in the form of beetroot salad with prunes, then you will simply put a real vitamin “bomb” into your body.

Beet salad with prunes - preparation of food and dishes

Before preparing the salad, you need to boil the beets if you decide to cook a dish with a boiled product. Consider the characteristics of beets in different form her preparation. For example, raw beetroot helps to reduce high pressure with hypertension and it is more useful to use it in this form for people suffering from high sugar. Boiled beets have a pronounced diuretic effect for those who use it.

Before cutting prunes for salad, it would be advisable to prepare them. To do this, fill it with boiling water. So you get a soft and juicy dried fruit, and not a dried product that is difficult to even cut, let alone eat.

Scald all the dishes that you will use to prepare the beetroot salad with prunes with boiling water before use. It is best to prepare one deep bowl for the salad and two or three flat ones for the ingredients.

Do not be afraid to experiment - add new ingredients that are not in the recipe. Try new different condiments. Beetroot salad with prunes will open up in a new way if you season it with fruit juice or honey and lemon.

Beet salad recipes with prunes:

Recipe 1: Beet salad with prunes

This is the simplest and at the same time basic recipe. Having taken it as a basis, you can experiment by adding new ingredients and components, making it a dessert or a great side dish for meat dishes.
Required Ingredients:

• 1 kg of fresh beets;
• 150 grams of prunes;
• Mayonnaise or sour cream for dressing.

Cooking method:

1. Decide whether you will use raw beets for salad or boiled. If raw, then the salad will have a brighter fresh taste. Boiled beets will make the salad sweeter. Peel the beets from the peel, grate it on a coarse grater.

2. Pour boiling water over prunes, leave for 8-10 minutes; then finely chop it.

3. Mix the ingredients by seasoning them with sour cream or mayonnaise. Sour cream will make your salad less fat and high-calorie, but mayonnaise will turn beetroot salad with prunes into a juicy treat.

Recipe 2: Beet salad with prunes and nuts

All the same useful delicious salad, but already seasoned with nuts. You can use pine nuts, almonds, walnuts, cashews, or peanuts. Whatever variety of nut you choose, the salad will be tasty and unusual in taste. In this recipe, the option of using onions in the recipe is considered - thus, the salad will turn out not to be sweet. But if you wish, you can refuse to use onions and salt, and then the salad will be a sweet nutty dessert.
Required Ingredients:

• 1 kg of fresh beets;
• 200 grams of prunes;
• 150 grams of your favorite variety of nuts;

Cooking method:

1. Boil the beets until cooked or use fresh, peel and grate on a coarse grater.

2. Soak prunes in hot water for 8-10 minutes, then chop them finely.

3. Peel the nuts and chop them with a blender or roll them out with a rolling pin.

4. Chop the onion as finely as possible.

5. Mix all the ingredients, dressing the finished salad with sour cream or mayonnaise to your liking.

Recipe 3: Beet salad with prunes and melted cheese

Any feast requires not only an abundance of fatty and hearty dishes, but also various light snacks. Try this quick and delicious beetroot salad with prunes and melted cheese. You do not need many expensive ingredients, but the finished dish will amaze guests with a pleasant and unusual taste.

Required Ingredients:

• 1 kg of fresh beets;
• 200 grams of prunes;
• 2 processed cheese "Friendship" (200 grams);
• 1 medium sized onion, optional for juiciness
• mayonnaise or sour cream for dressing;
• salt (if you decide to make the salad not sweet)

Cooking method:

1. Boil the beets until cooked - it is recommended to use boiled beets for this salad. Sweet boiled beets will be in perfect harmony with the creamy taste of cheese. Peel it and grate it on a coarse grater.

2. Soak the prunes in boiling water for 8-10 minutes for softness and juiciness in the salad, then chop them as finely as possible.

3. Grate the cheese on a coarse grater.

4. Peel the onion and chop it into thin half rings.

5. Mix all the ingredients, dressing the finished salad with sour cream or mayonnaise to your taste, salt. Before serving, it is better to let the beetroot salad with prunes and melted cheese brew.

Recipe 4: Beet salad with prunes and radish

If you have already made beetroot salad with prunes, try changing the recipe by adding radish and apple as a “secret” ingredient. Your family will not recognize the usual beets and prunes in this salad, but will be amazed by the phantasmagoria of taste. The freshness of apple, the aroma of radish, the sweetness of beets and prunes are extraordinary delicious combination!

Required Ingredients:

• 300 g of raw beets;
• 3-4 semirenko or granny smith apples;
• 150 g radish;
• 1 medium-sized onion;
• sunflower oil for dressing;
• apple or Cherry juice for refueling;
• sugar.

Cooking method:

1. Wash raw beets and radishes, peel and grate on a coarse grater.
2. Wash apples, remove seeds and tails, cut into small square pieces.
3. Soak prunes in boiling water, then cut them into large strips.
4. Onion cut into half rings.

Mix the prepared ingredients, season the salad with oil, juice and sugar to taste.

Recipe 5: Beet salad with prunes and carrots

Another one of the recipes for "savory" beetroot salad with prunes - this time with the addition of raw carrots. Ideal served with pork chops or cutlets.
Required Ingredients:

• 1 kg of fresh beets;

• 100 grams of prunes;
• 2-3 medium sized carrots;
• 1 medium sized onion;
• mayonnaise or sour cream for dressing;
• salt (if you decide to make the salad not sweet)

Cooking method:

1. Peel, wash and grate fresh beets and carrots.

2. Soak prunes in hot water for 8-10 minutes, then cut them into thin long strips.

3. Chop the onion as finely as possible.

4. Mix all the ingredients, dressing the finished salad with sour cream or mayonnaise to your liking.

Beet salad with prunes - secrets and tips from the best chefs

Until now, in the world of cooking, there are disputes about right way cooking boiled beets. Here is the method used by most chefs in the world. First of all, you need to wash the beets thoroughly under running water, brush them off the ground and dust.

In no case do you need to peel the beets - if you boil this product in the peel, it will completely retain vitamins and minerals and it will turn out tastier and sweeter. Do not put the beets in cold water - they should only be dipped in boiling water. During the cooking process, you should not salt the beets, and it is recommended to close the pan where the beets are boiled with a lid.

If you want the beets to retain their color after cooking, and not fade, then be sure to add a little acid before boiling water (half a teaspoon of citric acid, vinegar will do). If you want to bake the beets (namely, in this form it is ideal for use in vinaigrettes), then do this also without removing the peel. The baking time should be about one hour.

Healthy, delicious, vitamin beetroot salad with nuts - a classic of the holiday table! Add sour cream, cheese, herbs, raisins to the salad!

Healthy, tasty and vitamin, beetroot salad with nuts and garlic will appeal to anyone. A soft beet salad filled with vitamins is good at any time - both in winter and in summer. Beets for making salad, of course, are taken not for fodder, but for dining, with a pronounced color.

• table beets - 5-6 small pieces,
• a handful of walnuts, 150 grams,
• a couple of cloves of garlic
• a tablespoon of mayonnaise.

Wash vegetables. Boil the beets, after washing them, in lightly salted water until tender. Cooking time depends on the size of root crops - small ones cook faster (forty minutes), larger fruits take longer. Pour the finished beetroot for ten minutes with cold water so that it cools down quickly, and it is easier to clean. We rub the peeled vegetables on a coarse grater or cut into thin strips.

Finely chop the garlic or you can squeeze it through the garlic. Mix with beets.

Chop the nuts with a knife or chop in a blender. Do not forget to leave a few pieces of nucleoli to decorate the dish.

Add chopped nuts to beets and garlic, add mayonnaise, mix.

Put beetroot salad with nuts and garlic in a salad bowl, decorate with halves or quarters of whole nuts. We serve such an appetizer with absolutely any dishes - fish, meat, poultry, vegetables. It will fit in all cases. Bon appetit!

Recipe 2: Beetroot Salad with Nuts and Wheatgrass

Beet salad with walnuts, garlic and wheat germ is delicious and extremely healthy. Follow carefully the step-by-step photos of each cooking step and do everything according to the recipe. Beetroot salad can be made just for one or two, you will see for yourself. The only condition for the quick preparation of the dish is pre-cooked beets.

• boiled beets - 1 pc.;
• chopped walnuts - 2 table. spoons;
• sprouted grains of wheat - 2 table. spoons;
• garlic - 2 teeth;
• mayonnaise - 3 tablespoons;
• sour cream - 3 table. spoons;
• green onions - 2-3 feathers;
• salt.

We start cooking by chopping medium-sized boiled beets. The photo shows how to rub it.

For delicious recipe we need walnuts, which we grind.

Dress beetroot salad with crushed garlic, sour cream and mayonnaise, taken equally. For fast days, we use only lean dressing. Alternatively, take lean mayonnaise.

Add sprouted wheat, green onions and add salt if necessary.

Voila, beetroot salad with nuts, garlic and sprouted wheat grains is ready! A versatile dish that can be prepared for any occasion.

Recipe 3, simple: beetroot salad with nuts and prunes

The homemade beetroot salad recipe is attractive because it has a mild, savory taste, and is also very healthy. Walnuts are good for brain function, prunes and beets have a beneficial effect on bowel function. In addition, such a salad is quite dietary and budgetary. Let's look at a simple recipe with a photo of beetroot salad with prunes and walnuts for a delicious lunch.

• Boiled beets (sweet) 200 g
• Peeled walnut 30 g
• Prunes 50 g
• Garlic 2 cloves
• Mayonnaise 2 tbsp. l.

Peel the boiled beets and grate on a coarse grater.

Cut the pitted prunes into small pieces.

Grind walnuts in any way possible.

Chop the garlic cloves.

In a separate bowl, mix the beets, prunes, walnuts and garlic. Add mayonnaise. Taste the beetroot salad and season with salt and pepper if desired. Stir.

Put the salad in a salad bowl. Garnish with walnuts and herbs.

Recipe 4: Beetroot Salad with Prunes and Walnuts

The simpler, the tastier. Gourmets who adhere to this principle will definitely like a light salad of incredibly healthy beets, fragrant prunes and walnuts.

The best dressing for such a salad, of course, will be sour cream, but if you cannot imagine your life without mayonnaise, you can use it too - the benefits of the dish will not decrease much.

• 1 small beetroot
• 3-4 pcs. prunes
• 2-3 peeled walnuts
• 1-2 tablespoons low-fat sour cream

Prepare boiled beets, nuts, prunes and a little sour cream for the salad.

Lovers of fresh vegetables can use thermally unprocessed beets to make a salad, but those who don’t understand or even dislike their taste should pre-bake healthy vegetable in the oven or boil until tender in plenty of water.

Let the cooked beets cool completely and then grind with a grater.

Pour boiling water over the prunes and, after slightly drying, cut into small cubes.

Grind walnut kernels with a blender.

Add both ingredients to the salad and mix thoroughly.

Season the finished salad with beets, walnuts and prunes with low-fat sour cream and immediately start eating - easier, healthier and tastier meals can not found.

Recipe 5: Raw Beetroot Salad with Nuts and Raisins (with photo)

Beetroot salad is perfect for lunch or dinner, and spicy lovers can add a couple of pressed garlic cloves to it for flavor!

• beets - 1 pc.
• raisins - 1 tbsp
• walnuts - 1 tbsp
• mayonnaise - 1 tbsp
• salt - to taste

The salad is prepared quickly, since the beets do not need to be boiled - they are rubbed fresh.

To do this, peel the vegetable and rinse it in water. Grate on a coarse grater.

Add the steamed raisins to the bowl with grated beets.

Then lightly chop the walnuts, but so that they do not turn into dust, and add to the rest of the products.

Salad and season with mayonnaise. If you are on a diet - choose a low-fat composition of mayonnaise, for example - light!

Mix everything well, put the salad in bowls or bowls and serve to the table, decorating with sprigs of greens. Enjoy!

Recipe 6: Delicious Salad with Cheese and Beetroot Nuts (Step by Step)

A simple, quite satisfying and healthy beetroot salad with cheese, garlic and walnuts. Such a salad may well replace dinner for almost all family members, since it contains almost everything the body needs.

• 5-6 medium-sized beets
• 300 gr hard cheese
• 4-5 cloves of garlic
• 50 gr walnuts, peeled
• 200-250 gr mayonnaise
• Salt to taste

Put the beets in a deep bowl, fill with water and leave for a few minutes so that the adhered earth gets wet. This will make it easier to wash it off. Thoroughly wash the beets, clean them from the ground. In addition, we cut off the tail and leaves, if any. We put the beets in a saucepan, fill it with water and put it on the fire to boil. We wait for the boil and let the beets cook for about forty minutes.

After our beets are boiled, drain the water and leave it to cool right in the pan. While the beets are cooling, peel a few cloves of garlic and crush them in a garlic press. Now let's take a look at the walnut. If it is in the shell, then we will clean it and then grind it a little. Cheese must be from hard varieties. It must be grated on a coarse grater.

So, the beets are cold. Peel it from the skin and grate it on a coarse grater. That's all. Now in a deep bowl or salad bowl we combine all the ingredients, beets, cheese, garlic and walnuts. Salt a little, season with mayonnaise and mix thoroughly. We lay out the finished salad of beets with cheese, garlic and walnuts in smaller salad bowls or in small individual vases, decorate with herbs and serve.

Recipe 7: Beetroot Salad with Walnuts (Step by Step Photos)

• 200 g nuts
• 3 beets
• 3 tbsp mayonnaise

Boil the beets, peel and rub on a coarse grater.

Then chop the nuts and add to the beets.

Add mayonnaise to the salad and sprinkle with salt to taste.

Mix everything and serve, beetroot salad with nuts is ready.

Recipe 8: puff salad with beets, nuts, prunes

Puff salad, the recipe with a photo of which is in front of you, is suitable for those who adhere to the principles of a healthy diet. It is based on healthy foods- beets, walnuts, prunes. Such a salad is primarily a source of vitamins and minerals, and then an appetizer. Prepare this beetroot salad for the family and you will see that healthy can also be very tasty.

As a dressing for the dish, it is best to use sour cream, not mayonnaise. It is she who helps to absorb all the usefulness of the products used in this recipe.

If you prepare all the products in advance, it will take no more than half an hour to prepare a salad with beets, prunes and walnuts.

• beets - 1 pc.;
• sweet and sour apples - 2 pcs.;
• prunes - 100 gr.;
• walnut - 100 gr.;
• sour cream - 200g.

In order to prepare a beetroot salad with prunes and walnuts, you need to rinse the pitted dried fruit with cold water and pour over boiling water. It happens that prunes are slightly harsh, in which case you can leave it for 10 - 15 minutes in hot water. Lightly dry it with a paper towel or leave it to dry for a few minutes.

Rinse the walnuts and dry them by pouring them into a frying pan, dry over low heat for about 10 minutes.

Boil the beets and cool. Beets are cooked for a long time, about 2-3 hours, so it is better to cook them in advance and store them in the refrigerator.

Peel apples and boiled beets.

Grate the beets on a coarse grater.

For our beetroot salad, grate the apples just as coarsely. In order for them not to darken, you can sprinkle them with lemon juice.

Grind the nuts in a blender until coarse crumbs.

Cut each prune into 5-6 pieces.

Lay out the first layer of beets.

Drizzle evenly with sour cream.

Put a layer of crushed apples on the beets.

And put the beets again with the last layer.

If desired, in a salad with beets and nuts, you can duplicate all the layers. Top the salad with plenty of sour cream.

Exquisite, sweet beet-nut puff salad with prunes is ready. It can be prepared on a normal day or on a festive table. The simplest dinner can be made special by offering this simple salad to your family - a storehouse useful substances and minerals.