Beetroot salad with prunes and walnuts

An appetizer for any wallet, which you can't help but admire! An excellent recipe for making an appetizing beetroot snack with prunes and walnuts, which everyone will definitely like and pleasantly surprise with its wonderful taste!

Siberian cooks

Recipe author

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Composition / ingredients

Servings:

Beetroot

300

Prunes

Walnuts

Greenery

to taste

Sesame

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 29 % 8 g

Carbohydrates 57 % 16 g

148 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 10 min

Step 1:
We prepare the necessary spices and products for the preparation of a delicious beet salad with walnuts and prunes.
Step 2:
Grate one beetroot weighing three hundred grams on a coarse grater.
Step 3:
Crush and grind the peeled walnut with a rolling pin.
Step 4:
We put the chopped walnut in a plate with beets.
Step 5:
Cut the prunes into small pieces.
Step 6:
We put the sliced prunes in a common container.
Step 7:
Sprinkle the salad with chopped herbs on top.
Step 8:
Sprinkle the salad on top with sesame seeds to taste.
Step 9:
We fill the salad to taste with mayonnaise, sour cream or vegetable oil. We cook together, we cook simply, we cook at home the most delicious dishes from available products according to our recipes! Bon appetit to Everyone!

Beetroot salad with nuts! Everything is getting more expensive and many people are starting to deny themselves some products. Today I want to remind you about a wonderful salad recipe that helps the gastrointestinal tract to work smoothly, always goes "with a bang" at any feast and does not require crazy expenses. You will need everyone's favorite beauty beetroot, sun-filled prunes and a little walnut.
Common beetroot (lat. Béta vulgáris) is an annual, biennial or perennial herbaceous plant; a species of beet of the Amaranth family, which is cultivated everywhere over large areas. Fodder beet in the first year of life forms a large (up to 10-12 kg) root crop of various shapes (bag-shaped, oval-conical, cylindrical, spherical) and colors (yellow, white, red, etc.) and a rosette of green leaves. Beetroot has been grown on the territory of Russia and neighboring countries since the XVIII century.
Sugar beet in the year of sowing develops a sugar-rich (up to 23%), elongated with white pulp root crop (weighs an average of 300-600 g) and a rosette of light green leaves. The culture is thermophilic, light-loving and moisture-loving, although it is characterized by a relatively high drought resistance, salt-resistant.