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Beetroot Salad Piglet

"Little Piglet" Beet Salad

A simple, budget-friendly salad turns into a pretty, wholesome dish!

Svetlaya

Recipe author

Composition / ingredients

Servings:

Beets

200

Walnuts

Prunes

100

Mayonnaise

Salt

Ground black pepper

Bologna sausage

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 49 % 21 g

Carbohydrates 37 % 16 g

258 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

To make it, gather beets, walnuts, prunes, mayonnaise, salt, ground black pepper, and bologna sausage.
Step 2:

Use a small beet. Choose firm ones with no dark spots. Scrub them clean with a brush. Trim both ends and pat dry with a paper towel. It's worth tasting a bit to make sure the beet is sweet — bland ones come up often. Wrap in foil and bake in a hot oven at 350–375°F (180–190°C) for 30–60 minutes (the time depends on your oven). Test for doneness by piercing the beet with a toothpick.
Step 3:

Meanwhile, prep the prunes. Buy good-quality pitted prunes. If they're very dry, cover them with boiling water for 5–7 minutes, then drain and pat them well with a paper towel. Cut into small pieces.
Step 4:

Cut the walnuts into small pieces. If you like, lightly toast them in a hot, dry skillet.
Step 5:

Cool the baked beet, peel it, and grate it on the coarse side of a grater.
Step 6:

Put the grated beet, chopped walnuts, and prune pieces in a deep bowl. Add a little salt and ground pepper and mayonnaise to taste (homemade mayonnaise is great if you can make it). Mix everything together and taste, adjusting the seasoning as needed. If you like, add a clove of grated garlic.
Step 7:

Now you'll need boiled or smoked sausage. Cut out a "snout," "ears," "tail," and "hooves." Make "eyes" from a piece of prune. For a prettier presentation, decorate the plate — here, a snowflake stencil and ground paprika are used. Mound the salad with a ring mold, then set the cut-out pieces in place. The "Little Piglet" beet salad is ready. Serve right away. Enjoy, and happy New Year!

What to serve family and guests for New Year's is one of the biggest questions for many home cooks. For the Year of the Yellow Pig, I suggest this tasty — and pretty — "Little Piglet" beet salad. It uses only affordable, inexpensive ingredients that nearly every household has on hand, and it comes together quickly if you cook the main ingredient, the beet, ahead of time.