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Beet salad with prunes and cheese. How to make beetroot salad with prunes tasty and fast How to make beetroot salad with prunes

You can often find original dishes that combine products such as beets and prunes. Root and dried fruit complement each other's taste. In addition, products have a beneficial effect on digestion and other systems of human life. Many variations of dishes based on beets with prunes will satisfy the taste preferences of everyone.

How to cook beets with prunes

The people have long known about the benefits of beets and prunes. Buryak (another name for beets) is rich in vitamins A, C, E, PP, group B and minerals: potassium, magnesium, zinc, calcium, phosphorus, cobalt, iron. The root crop is often used for medicinal purposes, it strengthens the protective function of the body (immunity), improves the functioning of the gastrointestinal tract, normalizes blood pressure, and speeds up metabolism.

Dried plum contains vitamins E, C, PP, beta-carotene, group B, trace elements: potassium, calcium, sodium, magnesium, phosphorus, cobalt, iodine, zinc, fluorine, manganese, copper. In addition, eating prunes, you get a number of other useful substances, such as pectin and fiber. Dried plum is a natural source of natural iron. With beriberi, instead of pharmaceutical vitamins, you can make up for the lack of this element by eating 5-6 pieces of dried fruit per day.

The combination of these two products forms a real vitamin bomb that will help maintain the health of the human body. On the basis of beetroot and dried plums, you can prepare original snacks using different methods of heat treatment and serving, or salads with seemingly contradictory composition. Dishes can be sweet or savory.

Snack

To create an appetizer or salad, you need to process the beetroot accordingly. It is boiled, baked on a baking sheet or in foil, stewed or fried in a pan. In the appetizer, the main ingredient is beetroot, which is complemented by a small amount of dried plums and other ingredients. Such a dish can be served on a slice of bread, this method of serving fully justifies the name “appetizer”, in a separate salad bowl, or as a side dish for main courses.

Salad

So that prunes do not draw liquid from the salad and become softer, it must be poured with hot water or boiling water. Scalding will help clean the dried fruit. Beetroot with prunes in a salad goes well with other root vegetables, such as carrots, radishes, potatoes. The dish can be supplemented with some types of cheese, nuts, mushrooms or other dried fruits, such as raisins, dried apricots.

Products can be crushed in any convenient way. Buryak for salad is cut into cubes, bars, rubbed coarsely, dried plums are crushed with a knife. You can fill the dish with sour cream, mayonnaise or a mixture of them. It is allowed to come up with an original sauce, for example, based on fruit drink or juice, mustard with honey, olive oil with lemon, yogurt dressing.

Recipe for beets with prunes

To achieve the taste and texture of the dish that was intended, adhere to the proportions indicated in the recipe and the step-by-step instructions with a photo. Variations of salads or appetizers are allowed. Recipes for dishes from beetroot and dried plums are easy to prepare, but this does not affect their pleasant taste.

Time: 1 hour.
Servings: 1 person.
Calorie content of the dish: 269 kcal (100 grams).
Cuisine: Russian.
Difficulty: easy.

A very simple but delicious recipe for an appetizer of stewed beetroot and dried plums. The amount of spices indicated in the recipe is minimal, you can vary it based on taste preferences. Serve with a slice of e.g. rye bread or as a side dish with meat or fish dishes. This appetizer can be consumed both warm and cold.

Ingredients:

beets - 1 pc. (100 g);
water - 75 ml;
prunes - 70 g;
sunflower oil - 40 ml;
salt, sugar - 5 g.

Cooking method:

Rinse the products well, remove all impurities.
Peel the beetroot, grate on a coarse grater.
Heat sunflower oil in a frying pan.
Send the beetroot to stew for 5 minutes, stirring regularly.
Cut dried fruit into thin strips, add to the pan, mix, simmer for half an hour over low heat.
During this time, stir occasionally and add water, it should evaporate completely, giving all the moisture to the products.
At the end of cooking, season with spices and mix well.

Salad of beets and prunes

Time: 20 minutes.
Servings: 6 people.
Calorie content of the dish: 84 kcal (100 grams).
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

This salad can be prepared on the basis of raw or boiled beets. In the second case, the cooking time will increase, and the dish will be sweetish. Sour cream dressing will make the salad less caloric. If this does not contradict your diet, then you can dress the salad with mayonnaise from the store or homemade. A pinch of salt brings out the sweetness of the food.

Ingredients:

beets - 1 kg;
prunes - 150 g;
sour cream 20% - 100 ml;
salt is optional.

Cooking method:

Dried fruit pour boiling water, leave for 10 minutes.
Peel raw beetroot from the skin, grate on a coarse grater.
Finely chop the dried plum.
Mix both ingredients, add a pinch of salt.
Dress the salad with sour cream, mix until smooth.

Time: 1 hour 40 minutes.
Servings: 8 people.
Calorie content of the dish: 187 kcal (100 grams).
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

Delicious salad with beets and prunes with the addition of walnuts will provide a feeling of satiety for a long time. You can grind nuts into crumbs at home using a blender or a regular rolling pin for dough. Roasting in a dry frying pan will help bring out the flavor of the walnuts. If you want to make the salad “sweet”, then you need to exclude salt from the recipe and replace mayonnaise with sour cream of any fat content.

Ingredients:

beets - 1 kg;
prunes - 200 g;
walnuts - 150 g;
mayonnaise - 150 g;
onion - 1 pc.;
salt is optional.

Cooking method:

Boil beetroot until fully cooked, peel, coarsely grate.
Soak dried plums in hot water, leave for 10 minutes.
Grind the walnuts into fine crumbs.
Peel, finely chop the onion.
Cut dried fruit.
Combine all ingredients, add salt.
Season with mayonnaise, mix until smooth.

With melted cheese

Time: 1 hour 30 minutes.
Servings: 8 people.
Calorie content of the dish: 147 kcal (100 grams).
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

A budget beetroot salad with prunes and processed cheese can replace a full meal. For this dish, it is better to use boiled beetroot, its sweetness will harmonize well with the taste of processed cheese. You can use sour cream as a dressing if you want to reduce the calorie content of the salad. You can diversify the dish with the help of cheeses of different tastes.

Ingredients:

beets - 1 kg;
prunes - 200 g;
processed cheese - 200 g;
mayonnaise - 150 g;
onion - 1 pc.;
salt is optional.

Cooking method:

Boil the root crop until fully cooked, cool, remove the peel, grate coarsely.
Soak the dried plum in boiling water for 10 minutes, then chop very finely.
Grate melted cheese on a coarse grater.
Peel the onion, chop into thin half rings.
Mix all the ingredients, season with mayonnaise, add salt to taste.

with radish

Time: 40 minutes.
Calorie content of the dish: 118 kcal (100 grams).
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

To prepare this version of beetroot salad with prunes, you will need another root crop - radish. The variety depends on taste preferences. Black and green radish are more delicate, while the green variety has a sweetish aftertaste. The salad contains apples. It is better to give preference to varieties such as Simirenko or Granny Smith.

Ingredients:

beets - 300 g;
radish - 150 g;
prunes - 70 g;
vegetable oil - 40 ml;
apple juice - 40 ml;
apple - 3 pcs.;
onion - 1 pc.;
sugar is optional.

Cooking method:

Rinse raw beetroot and radish, peel, coarsely grate.
Wash apples, remove stems and seeds, cut into cubes.
Soak the dried plum, after 10 minutes drain the water, cut into large strips.
Peel the onion from the husk, cut into half rings.
Combine chopped ingredients, add oil, apple juice and a little sugar, mix thoroughly.

with garlic

Time: 1 hour 30 minutes.
Calorie content of the dish: 201 kcal (100 grams).
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

Spicy beetroot salad with prunes and garlic will appeal to many. To reduce the cooking time, instead of boiled beetroot, you can use raw beetroot, this will not lose the taste of the dish at all. The amount of garlic in the composition varies, be guided by your own taste preferences. In addition to mayonnaise, beets with garlic and prunes go well with sour cream and vegetable oil.

Ingredients:

beets - 2 pcs. (200 g);
garlic - 4 cloves;
mayonnaise - 70 g;
prunes - 70 g;
salt, pepper - optional.

Cooking method:

Wash the beetroot, cook until fully cooked, cool.
Soak dried fruit in hot water, then cut into pieces.
Peel the root crop from the peel, grate.
Pass the garlic through a press or chop in another convenient way.
Mix ingredients, add spices.
Season the salad with mayonnaise, mix until smooth.

Queen of Spades with apples

Time: 1 hour 30 minutes.
Servings: 2 people.
Calorie content of the dish: 220 kcal (100 grams).
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The salad got its name due to the way it is served: it is served in the form of spades card suit. This dish will look good at the festive table. It is allowed to make the “Queen of Spades” in layers, but in this case more mayonnaise will be needed. To prepare this type of salad, it is better to use sour apples. Pickled cucumber can be replaced with pickled.

Ingredients:

beets - 1 pc. (100 g);
apple - 1 pc.;
pickled cucumber - 1 pc.;
garlic - 1 clove;
mayonnaise - 75 g;
prunes - 60 g;
walnuts - 30 g.

Cooking method:

Boil beetroot until fully cooked, cool, peel, grate coarsely.
Scald the dried plum, cut into strips.
Cut the pickled cucumber in the same way.
Peel the apple, coarsely grate.
Chop the nuts and garlic and add to the rest of the ingredients.
Season with mayonnaise, mix.
Lay in the shape of a spade, if desired, or serve as you wish.

Ambassador with potatoes and marinated champignons

Time: 1 hour 45 minutes.
Servings: 4 people.
Calorie content of the dish: 191 kcal (100 grams).
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Puffed serving "Ambassador" looks good on the festive table. You can present the dish in a large salad bowl, or serve in portions according to the number of guests. As a layer between the layers, a sauce of mayonnaise, garlic and a mixture of peppers is used. If you want to make the salad less high-calorie, then replace the mayonnaise with thick sour cream. With the help of chopped prunes and walnuts, you can decorate the salad in an original way.

Ingredients:

beets - 1 pc. (150 g);
marinated champignons - 150 g;
mayonnaise - 100 g;
prunes - 50 g;
walnuts - 40 g;
sunflower oil - 25 ml;
potatoes - 2 pcs.;
onion - 1 pc.;
garlic - 1 clove;
pepper mixture - optional.

Cooking method:

Boil the vegetables in their skins until fully cooked.
Peel the onion from the husk, cut into small cubes.
Drain the excess liquid from the mushrooms, chop, add to the onion.
Lightly fry this mixture in sunflower oil, cool.
Peel potatoes and beetroot, grate on a coarse grater.
Pass walnuts through a meat grinder or chop with a blender into crumbs.
Cut the dried plum into small cubes.
Mix mayonnaise with minced garlic and pepper mixture.
Put beetroot on the bottom of the salad bowl, grease with dressing
Next, lay out the potatoes, brush again.
The next layer is fried onions with mushrooms.
Then again beets with sauce.
Top with prunes and walnuts.

Spicy with raisins and carrots

Time: 1 hour 30 minutes.
Servings: 6 people.
Calorie content of the dish: 200 kcal (100 grams).
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

The original combination of beets, prunes, raisins and carrots forms a spicy salad together. The dish does not use such standard spices as salt and pepper, so it turns out to be sweetish. It is better to take raisins without stones, otherwise the texture of the dish will be disturbed. Carrots in this salad are used raw, if desired, it can also be boiled.

Ingredients:

carrots - 3 pcs.;
beets - 2 pcs. (300 g);
hard cheese - 150 g;
mayonnaise - 100 g;
prunes, walnuts, raisins - 50 g;
garlic - 2 cloves.

Cooking method:

Boil the beet until fully cooked, cool.
Finely grate raw peeled carrots, boiled beets and cheese into different dishes.
Pass the garlic through a press.
Roast the nuts in a dry frying pan, remove the films, if necessary, chop into crumbs.
Rinse dried fruits, sort, soak for several minutes in boiling water.
Grind prunes in a convenient way.
To make it more convenient to collect the salad, pre-mix each layer with mayonnaise.
First lay out the carrots with raisins, then the cheese with garlic, and then the beets, nuts and dried plums.

Video

Salad with beets and prunes is famous for the availability of ingredients and taste. This is a very tender and tasty salad, which is easy and simple to prepare. The components are used ordinary, and the result is a pleasant and moderately satisfying salad. Plus, it's also low in calories.

In the classic recipe for such a salad, mayonnaise is used as a dressing, sour cream is less common, and olive or vegetable oil is even less common. In the process of cooking, there are some culinary tricks:

so that the beets do not become watery, it is better to bake them in the oven, in foil.

But still, in boiled form, in ready-made salads, it is found much more often.

You can diversify such a salad with nuts, boiled or baked chicken, dried apricots, beans and everything that your soul desires. Do not be afraid to experiment, and you will definitely find your favorite salad option. The main thing is to cook it with love.

How to cook a salad with beets and prunes - 15 varieties

An original and light salad will surprise guests at the festive table.

Ingredients:

Beets (medium size) - 1 pc.
Pumpkin - 300 gr.
Feta cheese - 100 gr.
Lettuce leaves - 100 gr.
Walnuts - 30 gr.
Cranberry - 50 gr.
Vegetable oil - 3 tbsp.
Dry spices for salad - 1 tsp
Honey - 1 tsp

Cooking:

Roast the beets in the oven. Cool it down and cut into small cubes. Mix beets with honey and one tablespoon of vegetable oil. Cut the pumpkin into cubes, sprinkle with spices, moisten with oil and bake in the oven until tender.

Tear dry and clean lettuce leaves into a dish. Add pumpkin and beets to this. Stir gently. Then add prunes softened in warm water and beautiful cubes of feta cheese. Garnish the salad with a handful of cranberries and walnuts. Drizzle with remaining oil.

Spicy and hearty salad with mayonnaise dressing, perfect for a family dinner.

Ingredients:

Boiled beets - 2 pcs.
Dried prunes - 100 gr.
Garlic - 2 cloves.
Nuts - 100 gr.
Mayonnaise - 50 gr.
Salt, pepper - to taste.

Cooking:

Soak prunes in hot water for about 20 minutes. Then drain the water, blot excess moisture with a paper towel and cut into pieces. Grate the beets on a coarse grater. Mix with prunes, add chopped walnuts and finely chopped garlic, salt and season with mayonnaise. For a more presentable look, line the salad with a cooking ring.

Light, low-calorie salad is a favorite treat for those who follow the figure.

Ingredients:

Beets - 1 pc.
Prunes - 10 pcs.
Green apple - 1 pc.
Allspice ground pepper - a pinch.
Honey - 0.5 tsp
Olive oil - 1 tbsp.

Cooking:

Boil or bake the beets in foil until tender. Rinse prunes with boiling water, dry and cut. Peel the apple and cut into thin strips. Cut the beets into long thin slices. Combine honey with butter and allspice. This will be the salad dressing.

Arrange the beets on a salad platter, top with the apple and then the prunes. Pour in the sauce. Enjoy your meal.

Beetroot goes well with fruit and proof of this, here is such a light salad.

Ingredients:

Boiled beets (medium size) - 2 pcs.
Softened prunes - 10 pcs.
Fresh pear (hard) - 2 pcs.
Sunflower oil - 2 tablespoons
Honey - 1 tsp
Lemon juice - 1 tbsp.

Cooking:

Grind the boiled beets with a coarse grater, add chopped prunes and pears cut into thin strips. Dress the salad with a dressing of oil, lemon juice and honey. Mix everything. That's all. Salad ready.

A pleasant combination of boiled vegetables with sweet and sour apple and herbal soy sauce.

Ingredients:

Baked beets - 1 pc.
Boiled carrots - 1 pc.
Apple - 1 pc.
Prunes - 5 pcs.
Soy sauce - 1 tsp
Vegetable oil - 1 tbsp.

Cooking:

Peel the baked beets and boiled carrots and grate separately on a coarse grater. If the prunes are hard, then soak them with boiling water. Wipe off excess moisture and cut into a salad. Cut the apple into small strips or grate. Dress the salad with soy sauce and vegetable oil. Add spices to taste and stir.

Excellent nutritious salad with mayonnaise dressing.

Ingredients:

Chicken fillet - 100 gr.
Boiled beets - 1 pc.
Pitted prunes - 50 gr.
Garlic - 2 cloves.
Walnuts - 30 gr.
Mayonnaise - 2 tablespoons
Spices - optional.

Cooking:

Boil the chicken fillet until cooked, cool and cut into cubes. Dry the nuts in a pan. Grate the beets on a coarse grater. Cut prunes into strips. Mix all the ingredients and season with garlic mayonnaise. Decorate with nuts. Add spices if desired.

Beans perfectly diversify the usual beetroot salad and surprise guests with a pleasant taste.

Ingredients:

Canned beans - 1 can.
Baked beets - 1 pc.
Pitted prunes - 100 gr.
Sesame - 1 tbsp.
Olive oil - 2 tbsp.
Lemon juice - 1 tbsp.
Spices - to taste.

Cooking:

Cut the beets into cubes, season with spices and olive oil.

If the beets are mixed with oil separately from the rest of the ingredients, and combined at the very end (before serving), your salad will look like a colored mosaic longer.

Strain the beans through a sieve from the liquid, combine with prunes. Mix all ingredients with beets, sprinkle with sesame seeds and sprinkle with lemon juice.

A vitamin salad made from available ingredients is perfect for a homemade dinner.

Ingredients:

Boiled beets - 2 pcs.
Pitted prunes - 100 gr.
Garlic - 3 cloves.
Mayonnaise - 2 tablespoons

Cooking:

Grind the beets on a grater, squeeze the garlic. Soak the prunes in boiling water to soften, then cut into a salad. Add mayonnaise to the salad, mix everything. Enjoy your meal.

Layered salad with spicy, sour cream dressing will be a pleasant decoration of the festive table.

Ingredients:

Beets - 2 pcs.
Carrots - 2 pcs.
Hard cheese - 150 gr.
Prunes - 50 gr.
Nuts - 30 gr.
Garlic - 3 cloves.
Sour cream - 250 gr.

Cooking:

Bake beets and carrots in the oven, then grate separately. Grate hard cheese on a medium grater. Season carrots with sour cream with garlic, mix beets with chopped prunes, nuts and season with sour cream with garlic. Mix cheese with sour cream. Lay out the salad in layers: first carrot, then cheese and beetroot.

Delicious salad dressing for any occasion.

Ingredients:

Boiled beets - 2 pcs.
Boiled carrots - 2 pcs.
Raisins - 100 gr.
Prunes - 100 gr.
Nuts - 100 gr.
Cheese - 100 gr.
Mayonnaise - 200 gr.

Cooking:

Grate beetroot and mix with mayonnaise. Lay out the first layer of beets, put the soaked raisins in the second layer, then grated carrots with mayonnaise, then grated cheese with mayonnaise. Cut prunes on top and sprinkle with nuts.

Colorful, tasty and hearty salad

Ingredients:

Raisins - 100 gr.
Prunes - 50 gr.
Carrot - 1 pc.
Boiled beets - 1 pc.
Hard cheese - 100 gr.
Walnuts - 30 gr.
Mayonnaise - 2 tbsp.
Garlic - 2-3 cloves.
Spices - to taste.

Cooking:

Grate beets, hard cheese and carrots on a coarse grater. Pour raisins with boiling water and leave for 10 minutes. Prunes also fill with boiling water. Crush the garlic and combine with mayonnaise. Mix the beets with a part of the mayonnaise and add the prunes. Mix well. Lay out half of the beets in the first layer, then lay out the raisins and carrots, brush with mayonnaise, then hard cheese and do not forget about mayonnaise. And with the last layer lay out the second part of the beets with prunes. Sprinkle walnuts on top of the salad.

Light, healthy and easy to prepare.

Ingredients:

Boiled beets - 300 gr.
Walnuts - 100 gr.
Pitted prunes - 100 gr.
Garlic - 3 cloves.
Salt - to taste.
Unrefined vegetable oil - 3 tbsp.

Cooking:

On a coarse grater, grate the beets, add chopped nuts and finely chopped prunes, squeeze the garlic and season with oil. Salt to taste. Enjoy your meal.

Easy to prepare and at the same time very presentable salad.

Ingredients:

Cheese - 100 gr.
Baked beets - 1 pc.
Boiled carrots - 1 pc.
Mix of salads - 100 gr.
Nuts - 30 gr.
Prunes - 50 gr.
Spices - to taste.
Olive oil - 2 tbsp.
Butter - 50 gr.
Honey - 1 tsp
Lemon juice - 1 tbsp.

With a sweet, slightly earthy taste, beetroot is an excellent base for salads. In the West, it is often paired with crunchy nuts and salty cheese. Russian culinary classics are beetroot salad with prunes.

Beet salad with prunes

Photo Shutterstock

How to cook beets

Before cooking the beets, cut off the roots and petioles of the root crop, rinse it with cool water. Work with beetroots wearing kitchen gloves, or be careful, as beetroot juice stains the skin heavily and is difficult to wash off. If you don't want to do any extra tricks, cook the beetroot with the skin on for the most concentrated flavor. Ready beets can be stored in the refrigerator for no more than 2 weeks.

To boil the beets, put them in a large deep pot, cover with cold water, add salt and sugar at the rate of about 1 teaspoon of sugar and 1 teaspoon of salt for every half liter of water. Add 1/4 cup of white vinegar for every 8 cups of water to brighten the root color. Bring water to a boil, reduce heat to medium and simmer for 45 minutes to 4 hours. Cooking time depends on the size of the tubers, on how long they have been stored. When the beets can be easily pierced with a knife with a narrow long blade, remove the pan from the heat, drain the water and pour a new, cold one into the pan. Drain it too and peel the beets. The skin will easily peel off without a knife if it is simply rubbed with a damp cloth.

You can also bake beets, for this you need to wash the root crop, peel and cut into quarters. Place on a sheet of foil and drizzle with 2 tablespoons of vegetable oil, season with salt and pepper, wrap and bake in the oven for about 45 minutes. You can also bake whole, unpeeled beets, but they will take longer to cook.

You can pre-soak tough and old beets in cold water for 10-12 hours without peeling. Then the root crop will be ready faster

How to prepare prunes

Usually dried prunes are placed in prune dishes, such as veal rolls, dried fruit compote or chicken with prunes and apples. It softens during heat treatment. For a salad of beets and prunes, dried fruit should be soaked beforehand. This can be done by simply boiling the dried plums at the rate of 1 cup for every 250 g, but you can add a spicier touch to the salad. To do this, take:

250 g prunes; - 1 glass of boiling water; - 1 glass of orange juice; - a pinch of nutmeg; - a pinch of ground cinnamon.

Place the prunes in a bowl and cover with boiling water. Leave for an hour, then drain the water, transfer the dried fruit to a small saucepan and pour in the orange juice (can be replaced with dry white wine), season with cinnamon and nutmeg, bring to a boil and cook for about 20-25 minutes. Remove with slotted spoon, pat dry and use in salad.

Recipe for a classic salad of beets and prunes

For the classic version of the salad, take:

2 medium boiled or baked beets; - 100 g of prunes; - 2 cloves of garlic; - 3 tablespoons of thick mayonnaise; - 70 g of peeled walnuts: - salt.

Photo Shutterstock

Peel the beetroot and grate it. It is better to use a food processor with a special nozzle, as pieces of beets can stain not only your hands, but also the kitchen. Prunes, pre-soaked in boiling water, cut into small cubes. Put the walnuts in a tight plastic bag and walk over it with a rolling pin several times. Put crushed nuts in a bowl together with grated beets and chopped prunes, add garlic passed through a press, salt and dress the salad with mayonnaise. Stir and refrigerate for 1-2 hours. Serve garnished with fresh parsley.

The benefits of beetroot salad with prunes are due to its composition. The products that are used to prepare this dish contain a large number of valuable components.

Beets are rich in carbohydrates, fiber, B vitamins, folic acid, copper, zinc, and organic acids. It must be consumed by people suffering from obesity, atherosclerosis and some other diseases. This vegetable perfectly cleanses the intestines, removes all unnecessary from the body.

Prunes are also known for their beneficial properties. It is a source of B vitamins, vitamin PP, potassium, phosphorus, sodium, and iron. It is known for its dietary properties and perfectly cleanses the body.

Recipe

Ingredients:

How to cook beetroot salad with prunes:

Preparing a dietary salad of beets and prunes is quite simple. To do this, put a large saucepan on the fire and boil the beets in it. You need to cook it for 40-50 minutes.
Cooking time directly depends on the size of vegetables, as well as on their quality. It takes much less time to cook young beets. To speed up the process, you can cut large vegetables into pieces or use a pressure cooker.

In order to preserve the maximum amount of all valuable components in the beets during the cooking process, you can bake them in the oven instead of boiling in water. To do this, peel the vegetables, then wrap each beetroot in foil, place on a baking sheet and bake at 220°C for 40 minutes.

Ready beets should be cooled a little, peeled, if this has not been done before, grated and put in a salad bowl. Prunes must be thoroughly washed and chopped with a blender or a knife with a wide blade.

If the dried fruit has a sufficiently dense consistency, it is first recommended to steam it with boiling water for 10-15 minutes to soften and swell. Walnuts must be cleaned of shells and partitions, chopped with a knife and poured into a salad bowl along with prunes.

You also need to add peeled and chopped garlic cloves to all of the above ingredients. In a salad bowl, you also need to add vegetable oil and salt to taste, then mix all the ingredients thoroughly.

You can serve salad as a separate snack, or as an addition to boiled potatoes or mashed potatoes. Those who are not accustomed to counting all the calories they consume can be advised to prepare a salad of beets with prunes seasoned with mayonnaise.

The method of preparing such a dish is similar to that described above, but in this case, instead of vegetable oil, mayonnaise is used as a dressing. This sauce will give the salad a unique taste.

As a decoration, you can put greens and halves of walnuts on a dish.

Salads are a very special category of food: all you need is to mix different ingredients, but the taste can vary from “fu, what an abomination!” to “mmm, you’ll lick your fingers!”. And, of course, every good housewife will be interested in a recipe that falls into the second category, for example, beetroot salad with prunes. It would seem that it does not sound very appetizing, but after tasting it, you will not be able to do without this tasty and healthy dish for a long time.

Salad of prunes and beets with walnuts

We bring to your attention a recipe for a salad of beets and prunes with walnuts. It goes well with many side dishes, has a pleasant and spicy taste and will be an excellent option for a festive table. You can even spread it on bread and eat it like a sandwich. This salad recipe includes the following ingredients:

1 kg of beets;
300 g of prunes;
200 g walnuts;
2 cloves of garlic;
mayonnaise.

Beets are boiled in a small amount of water until fully cooked. Chop the nuts and finely chop the prunes. Peel the cooled beets, rub on a coarse grater. Pass the garlic through a garlic press and add to the salad. Next to the garlic, add the prunes and nuts to the salad. Stir, then season with mayonnaise. This salad with beets and prunes can be served in portions.

Salad “Health”

Why is the recipe called "Health"? Because of the healthy ingredients that make up this salad: beets with prunes, apples, nuts and raisins. It stimulates intestinal peristalsis and contains many vitamins. At the same time, the salad has a light, sour-sweet and very delicate taste, and the recipe for its preparation is very simple - you will need:

1 beet (about 300 g);
1 juicy and crispy apple (about 300-400 g);
a handful of raisins (about 40 g);
a handful of peanuts or walnuts (about 20 g);
2 tablespoons of sour cream;

Wash the raisins and pour boiling water over them. Cut the beets into strips or grate on a coarse grater, after cleaning (as a result, the thickness of the beet chips should be equal to the size of a match). Next, nuts: if you want to use peanuts, then they should be a little roasted, if walnuts, then dried. They need to be cut into large pieces. If you took an apple with a thick skin, then it must be peeled. Next, cut it in half, remove the seeds, grate or cut it like a beetroot. Put everything in a deep salad bowl, season with sour cream and mix. If the salad is “sour”, then you can add a little sugar or boiled condensed milk.

Beet salad with dried fruits

The combination of beets and dried fruits is considered tasty and healthy. Garlic gives them a touch of piquancy, which goes well with the sweet taste of dried fruits. This salad recipe includes:

3 beets;
2 glasses of dried fruits: dried apricots, prunes, raisins and dates;
1 cup shelled walnuts;
3 garlic cloves;
1 st. a spoonful of mayonnaise;

Boil the beets, peel them and grate on a coarse grater (you can also cut into strips). If you want to make the salad even tastier, then bake the beets in the oven. Wash dried fruits thoroughly, cover with warm water and leave for 15 minutes, then finely chop them. Chop the walnuts into small pieces and mix them with beets and dried fruits. Grind the garlic in a garlic press, add to the salad and season everything with mayonnaise. The salad is ready to eat.

Dessert beet salad with prunes

This recipe for dessert salad "Beets with Prunes" will appeal to all family members, because it is not only healthy, but also sweet due to the addition of honey, dried fruits and nuts. At the same time, it is a very nutritious and vitamin dish. Most importantly, choose a sweet variety of beets, otherwise the taste will not be as rich. The recipe for this salad for a large company includes:

500 g of beets;
200 g pitted prunes;
100 g raisins;
100 g dates;
60 g hazelnuts;
60 g walnuts;
3 art. spoons of honey;
lemon juice to taste;

Pour boiling water over the prunes, cover with a lid and give it some time to soak up the water. Wash and clean the beetroot, put it to boil. In order to cook it correctly and not lose vitamins during heat treatment, leave the beets after boiling on a very low heat and add cool water from time to time - about 50 g each. Take swollen prunes and finely chop. Do the same with dates. You can also finely chop the nuts with a knife, and then they will be visible in the salad, or pass through a meat grinder. Mix it all up and add raisins. Season the salad with honey and lemon juice and mix thoroughly again. Ready!

Salad of beets and prunes with pineapples

It happens that seemingly completely incompatible products remain in the refrigerator: boiled beets, prunes and a can of pineapples. Do you think that nothing can be cooked from them? You are mistaken, because they may well be included in the recipe for an unusual salad with a sweetish taste and pleasant oily pieces of nuts. So, you will need:

150 g of beets (about 12 whole beets);
50 g canned pineapples;
30 g walnuts;
2 tbsp. spoons of sour cream;
1 teaspoon of sugar;

Boil the beets, peel and cool (you can also bake them in the oven). Grate it on a medium or coarse grater. Cut the pineapple into small cubes, and chop the nuts to the size of a pea. Mix the products in a salad bowl and season with sour cream, adding sugar to it. There is also an alternative lean dressing option: instead of sour cream, use vegetable oil or sprinkle the salad with lemon or orange juice. You can also add some liquid from canned pineapple to the dressing.

Salad “Royal”

The recipe for this salad includes such ingredients, the combination of which may seem surprising and unusual to you. In addition, it has a bright and appetizing appearance. We recommend that you definitely try the beetroot salad with prunes, eggs and cheese, especially since it is much more satisfying and nutritious than the above options. To prepare it you will need:

1 boiled beet;
1 boiled carrot;
200 g prunes;
150 g of hard cheese;
4 boiled eggs;
half a glass of walnut kernels;
mayonnaise;
greens or pomegranate seeds for decoration;

Grate carrots, beets, cheese and eggs on a coarse grater. Finely chop prunes and nuts. Next, start laying the salad in layers in a certain sequence, not forgetting to coat each layer with mayonnaise: first put the beets, then the carrots, eggs and cheese on it, and the nuts on top. Leave the salad for 15 minutes to absorb the juices. After that, decorate it with pomegranate seeds or herbs and you can serve it at the table.

Salad of beets, prunes and chicken

This dish is very tasty and at the same time light and dietary. Why? Typically, these salads are dressed with mayonnaise, which gives a strong load on the human stomach. However, if you replace mayonnaise with yogurt or sour cream with spices, then the taste not only does not suffer, but also improves - it becomes thin and tender. The recipe for this salad is the perfect holiday option for girls who are watching their figure. To prepare it, take:

1 boiled beet;
100 g boiled chicken fillet;
3 prunes;
1 green apple;
3 art. spoons of bio-yogurt;
30 g chopped walnuts;
spices and salt - to taste;

Cut the chicken fillet into small pieces, and the beetroot and apple into thin strips, or grate them on a coarse grater. Drizzle the apple with lemon juice. Finely chop the prunes. Make a salad dressing by adding salt and spices to the yogurt. Mix it with prunes. You can lay out the salad in layers of chicken, apple and beets, or you can just mix them in a deep salad bowl. Top with dressing and sprinkle with nuts. Salad ready!

The benefits of beetroot salads with prunes are undeniable: they contain a lot of vitamins and minerals. In particular, prunes reduce the acidity of gastric juice, enhance intestinal motility, and help reduce swelling due to the high content of fiber and potassium. Beets contain vitamins A, B, C, PP, iron, magnesium, calcium, potassium and iodine. It promotes the removal of salts of heavy metals from the body.

As many women note on Internet forums, you can do beetroot salads with prunes at least daily - its taste does not bother and does not bother. And by using a new recipe for this interesting dish every day, you can keep your diet varied.

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