Beet Salad with Dried Apricots and Prunes
A very wholesome, tasty, simple beet salad. We all know beets are great for digestion, and pairing them with dried fruit makes this salad doubly good for you — dried apricots and prunes are full of the vitamins and minerals our bodies need and so often lack in spring. You can make it a Lenten dish by swapping the sour cream for vegetable oil.
Cooking method
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Step 1:
The ingredients.
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Step 2:
Wash the dried fruit well and soak it in water to soften. Cook the beet. I cooked mine in the microwave — a large beet took 50 minutes at 600 watts.
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Step 3:
Finely chop the softened dried fruit.
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Step 4:
Grate the cooled beet on the coarse side of a box grater.
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Step 5:
Add the dried apricots and prunes along with sour cream or mayonnaise (use vegetable oil instead if you prefer). Season with salt and mix.
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Step 6:
Your wholesome salad is ready.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
