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Meatless "Count's" Salad with Beets, Potato, and Prunes

An elegant, hearty salad, equally at home on a holiday table or a weeknight one. As the holidays approach, every cook starts planning a festive menu — and salads are always on it. Here's the "Count's" salad; thanks to its simple prep and everyday ingredients, though, it's just as good on an ordinary day. The bright, colorful layers make it feel festive, and the flavor won't disappoint. Sweet prunes, beets, and pickled onion give it a pleasant sweet-and-sour taste set off by nutty notes. Shall we get started?

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Count's salad with beetroot, potatoes and prunes without meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 5 g
Fats 40 % 12 g
Carbohydrates 43 % 13 g
173 kcal
GI: 83 / 0 / 17

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Gather your ingredients. Ahead of time, boil the beet, eggs, and unpeeled potatoes in salted water and let them cool.

  2. Step 2:

    Step 2

    For the pickling brine, mix the water, sugar, and vinegar. Peel the onion, cut it into thin half-moons, pour the brine over it, and let it sit for 20-30 minutes.

  3. Step 3:

    Step 3

    Rinse the prunes well and soak them in water.

  4. Step 4:

    Step 4

    Meanwhile, cut up the ingredients. Peel the potatoes, beet, and eggs (separate the whites and yolks). Dice everything.

  5. Step 5:

    Step 5

    Chop the walnuts and cut the prunes.

  6. Step 6:

    Step 6

    Assemble the salad. You can layer it in a deep bowl or on a flat plate like mine. Layer 1 — potatoes, then mayonnaise.

  7. Step 7:

    Step 7

    Layer 2 — the pickled onion.

  8. Step 8:

    Step 8

    Layer 3 — beet, then a lattice of mayonnaise.

  9. Step 9:

    Step 9

    Layer 4 — yolks, mayonnaise.

  10. Step 10:

    Step 10

    Layer 5 — prunes, mayonnaise.

  11. Step 11:

    Step 11

    Layer 6 — egg whites, mayonnaise.

  12. Step 12:

    Step 12

    Layer 7 — sprinkle the walnuts over the top. The salad is done. Refrigerate it so the flavors meld.

  13. Step 13:

    Step 13

    Even once the layers are stirred together, the salad still looks bright and festive. Enjoy, everyone!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Prunes - 227  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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