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Beetroot prune salad with walnuts and mayonnaise

Beet Salad with Prunes, Walnuts, and Mayonnaise

A super-healthy, tasty salad that kids especially love! This beet salad with prunes and walnuts can be made every single day and never gets old. It goes with any side dish — and my kids even like to just spread it on dark rye bread. Let me tell you how to make it.

natali

Recipe author

Beetroot prune salad with walnuts and mayonnaise

Composition / ingredients

Servings:

Beets

Prunes

200

Mayonnaise

200

Garlic

Walnuts

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 41 % 13 g

Carbohydrates 50 % 16 g

189 kcal

GI: 53 / 0 / 47

Cooking method

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All you need is this wonderful, healthy, inexpensive vegetable — just pick a sweet variety, or it won't have much flavor. Wash the beets and set them to boil. To keep them from losing too many vitamins, turn the heat way down once the water boils and top it up with cold water from time to time — literally about 50 ml at a time. That's a trick my grandmother taught me. Pour boiling water over the prunes and let them plump up for a while, then chop them finely. You can run the walnuts through a meat grinder, but I like being able to see them in this salad, so I chop them very finely with a knife. I add plenty of garlic, because I like it when you can not only taste it but feel a little bite. Put it all in a bowl and grate the beets in on a fine grater. Dress everything with mayonnaise. If it's for a child, use less garlic and make it with sour cream instead.