Monastery-Style Beet Salad with Honey

Cooking method

1. Step 1:

   

   Gather your ingredients. You'll need cooked beets — if yours are raw, boil them first: put them in a pot of boiling water, bring back to a boil, and cook over medium heat, covered, for 50–60 minutes. The exact time depends on size — small beets cook faster, larger ones take a bit longer. Test with a toothpick or knife tip. Let the beets cool completely before you start the salad.

2. Step 2:

   

   Peel the cooked beets and cut them into small slices, about the size of tangerine segments. If a slice comes out long, just cut it into 2–3 pieces. Transfer the beets to a large bowl.

3. Step 3:

   

   Chop the softened prunes into even smaller pieces.

4. Step 4:

   

   Peel and chop the onion. Thin half-moons work nicely here too. Warm the vegetable oil in a skillet and add the onion.

5. Step 5:

   

   Cook the onion over medium heat for about 3–4 minutes, stirring so it doesn't scorch. Stir in the runny honey, mix, and turn off the heat.

6. Step 6:

   

   Add the honey-glazed onion to the bowl with the beets.

7. Step 7:

   

   Chop the walnuts (I always go for walnuts) with a knife or crush them in a mortar. I buy them already shelled to save time. Add the chopped nuts to the bowl with the beets, prunes, and onion.

8. Step 8:

   

   For extra fragrance, season with ground coriander if you like — it's a matter of taste. I also added a little sugar.

9. Step 9:

   

   Toss everything together.

10. Step 10:

    

    And the salad is done! Now that you know how to make monastery-style beets with honey, keep the recipe handy.

11. Step 11:

    

    Dig in!