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Fast and tasty
Beetroot salad with prunes and walnuts

Beet Salad with Prunes and Walnuts

An appetizer that fits any budget — and one you can't help but love. This beet salad with prunes and walnuts comes together easily and wins everyone over with its wonderful flavor.

Siberian cooks

Recipe author

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Composition / ingredients

Servings:

Beets

300

Prunes

Walnuts

Fresh herbs

Sesame seeds

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

Cooking method

Cooking time: 10 min

Step 1:

Gather the seasonings and ingredients for this delicious beet salad with walnuts and prunes.
Step 2:

Grate one beet (about 300 g / 10 oz) on the large holes of a box grater.
Step 3:

Crush the shelled walnuts into pieces with a rolling pin.
Step 4:

Add the chopped walnuts to the bowl with the beets.
Step 5:

Cut the prunes into small pieces.
Step 6:

Add the chopped prunes to the bowl with everything else.
Step 7:

Scatter chopped fresh herbs over the top.
Step 8:

Sprinkle sesame seeds on top to taste.
Step 9:

Dress the salad to taste with mayonnaise, sour cream, or a drizzle of vegetable oil. Cooking together, cooking simply, making the most delicious dishes at home from everyday ingredients — enjoy!

Beet salad with walnuts! With prices climbing, a lot of us are cutting back. So here's a reminder of a wonderful salad that's gentle on digestion, always a hit at any gathering, and easy on the wallet. All you need is everyone's favorite beet, sweet sun-ripened prunes, and a handful of walnuts. The common beet (Beta vulgaris) is grown all over the world; sugar beet varieties can be up to 23% sugar, while the table beets used here have that deep red color and earthy sweetness that pairs beautifully with the prunes and nuts. Beets like warmth, light, and steady moisture, but they're fairly drought- and salt-tolerant too.