Everything new is a well-forgotten old.It would seem that what new can be invented from trivial beets? But no! We are creative individuals! And we approach everything creatively, with imagination and enthusiasm. Do you want to know how to cook the well-known beet salad with walnuts and prunes in different ways? Then join us. We offer you not one, but several recipes for this popular salad. Choose, cook and evaluate!
Traditional salad with walnuts and prunes
Simple is one. Fast is two. Tasty is three. On the count of "one, two, three" we get a wonderfully tasty salad! Ingredients:
- Beetroot (2-3 pieces)
- Prunes (handfuls)
- Walnuts (half a glass)
Preparation: Boil the beets until done.If you are confused by the length of this process, try an express version of boiling beets. Wash the root vegetables, put them in a saucepan and fill with cold water. Put the saucepan on the fire and cook for twenty minutes from the moment the water boils. Then remove the saucepan from the stove, drain the hot broth and cool the beets under running cold water. That is, just put the saucepan under the tap with cold water. After completely cooling, the beets will become soft. Peel the beets and grate on a coarse grater. Wash the prunes and cut into small pieces. Grind the nuts in a blender or mortar. Mix all the ingredients and season the salad with mayonnaise. Add salt to taste if necessary. Note: When express cooking, beets should be cooled only under running cold water.
Beetroot salad with orange sauce "vinaigrette"
Very piquant taste, simple set of products and, what is important, low calorie content compared to traditional salad with mayonnaise dressing. Ingredients:
- Beet
- Prunes
- Walnuts
For the sauce:
- Vegetable oil
- Apple vinegar
- Orange
- Ground black pepper
Preparation:Boil the beets, cool, peel and cut into thin, long strips. Wash the prunes and also cut into strips. Crush the nuts. Mix all the ingredients and season the salad with the sauce. For the sauce, mix the freshly squeezed juice of one orange with the same amount of natural apple cider vinegar and vegetable oil: all proportions are “one to one”. Season with ground black pepper. Note: This version of the salad can be prepared not from boiled, but from marinated beets. In this case, vinegar is not added to the sauce (it is already in the marinated beets).
"Ladybug" salad with nuts and prunes
"Ladybug, fly away to the sky!", the kids say, trying to launch a cute red bug into the air. We, on the contrary, will settle a ladybug on our holiday table: both the salad is delicious and the decoration method is interesting. Let's try it? Ingredients:
- Potatoes
- Beet
- Prunes
- Apples
- Eggs
- Onion
- Walnuts
- Hard cheese
- Garlic
- Sour cream
- Mayonnaise
Preparation:Four medium potatoes and one beetroot are washed and boiled thoroughly. While the vegetables are boiling, soak two handfuls of prunes and boil four hard-boiled eggs. Finely chop the onion. Cool the boiled eggs and vegetables, peel and grate on a coarse grater. Also grate the apples (four pieces) with cheese (100 g). Crush the nuts (half a glass) in a blender or pass through a meat grinder. Remove the prunes from the water, dry them, set aside a few whole pieces for decoration, and finely chop the remaining berries. Place the salad in layers on a flat dish in the shape of a ladybug's body. Coat each layer with a sauce made from sour cream and mayonnaise mixed in equal proportions:
- Potatoes
- Eggs
- Apples and onions
- Nuts
- Cheese
Mix the beets with grated garlic andsour cream and mayonnaise sauce. Put it on top of the salad, evenly coating the entire "body" of our ladybug. Put the head out of the prunes, mark the border of the wings and the distance between them (where the animals have a tail). Use whole berries to "draw" spots on the wings, and mayonnaise to draw eyes (on the head). Note: The nuts for the salad should be finely crushed, but not turned into mush.
Dessert salad with beets with walnuts and prunes
Something we all say: “spicy, piquant, satisfying.”Yes, everything with mayonnaise, salt, pepper, vinegar. And what about dessert? By the way, this traditional set of products – beets, nuts, prunes – is perfect for a sweet dessert salad. Ingredients:
- Beet
- Nuts
- Prunes
- Sour cream
- Sugar
Preparation:Boil the beets, cool, peel and grate on a fine grater. Soak the prunes for about twenty minutes, take them out of the water and cut into small pieces. Put the nuts through a meat grinder or chop them in a blender. Mix all the ingredients, pour sour cream over the salad and sprinkle with sugar. Note: Vary the amount of products for this salad at your discretion. You can add more nuts or prunes. You don’t have to skimp on sour cream and sugar. Or you can do without sugar altogether. What do you say, ladies? Has your creative potential awakened? That’s right. It’s not for nothing that they say that where there’s a will, there’s a way. Search, create and cook with pleasure! We recommend reading:
