Salad with boiled beetroot and walnuts. Beetroot salad with walnuts and garlic

Many families have a variety of cold snacks on the daily menu. One of them is salad, the main ingredients of which are beets and walnuts. In addition to these products, the set of ingredients may include raisins, cheese, fruits, garlic, fresh herbs etc. The calorie content of the dish is average, and using sour cream dressing or natural yoghurt the calorie intake of the treat is reduced. Having discovered a beet-nut delicacy for yourself, you can eat tasty and healthy without extra financial costs.

Beetroot Salad with Walnuts Recipe

Delicious salad with beetroot and walnut is very useful, since the vegetable regulates the functioning of the gallbladder, helps to normalize the stool, improves blood quality, and nut kernels have a positive effect on the functions of the cardiovascular system, liver, and stomach. In addition, the treat is very simple, quick to prepare.... If you are starting this culinary process for the first time, use the tips step by step recipes with photo.

Beetroot salad with walnuts and prunes

• Time: 1.5 hours.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 153 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Useful vitamin salad from boiled beetroot with walnuts and prunes has a mild, pleasant taste with a spicy garlic pungency. The beneficial properties of vegetables and prunes complement each other, having a beneficial effect on bowel function. The calorie content of beetroot salad with walnuts can be reduced by choosing a low-percentage mayonnaise for dressing or sour cream.

Ingredients:

• sweet root vegetable - 200 g;
• prunes - 50 g;
• nuts - 30 g;
• garlic - 2 cloves;
• mayonnaise - 2 tbsp. l.

Cooking method:

1. Cook the vegetable until tender, peel it, grate it on a coarse grater.
2. Separate the pulp of pre-steamed dried fruits from the seeds, cut into thin small strips.
3. Squeeze the garlic with a garlic, chop the peeled nut kernels with a knife or in a mortar.
4. Combine all products with mayonnaise, add spices if desired, mix thoroughly.

Beetroot salad with garlic and walnuts

• Time: 20 minutes.
• Servings Per Container: 3 Persons.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

If the vegetables have been boiled in advance, then the rest of the cooking process will not take more than 15-20 minutes. This Beetroot Salad with Nuts and Garlic includes fresh herbs that increase beneficial features dishes. Remember that the vegetable will juice over time, so do not put a lot of mayonnaise at once, even if you think that the treat turned out to be dry.

Ingredients:

• beets (boiled) - 4 pcs.;
• nuts (peeled) - 100 g;
• garlic - 1 head;
• parsley, dill - 1 bunch;
• spices, mayonnaise - to taste.

Cooking method:

1. Grind the peeled vegetables with a grater, squeeze out excess liquid, salt and pepper to taste.
2. Peel the garlic cloves, pass through a press.
3. Finely chop the kernels of the nuts with a knife or chop them into crumbs with a blender.
4. Finely chop fresh herbs with a knife.
5. Combine all components in containers, season with mayonnaise, mix.

With sprouted wheat

• Time: 25 minutes.
• Servings Per Container: 1 person.
• Calorie content of the dish: 112 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Those who look after health know the benefits of sprouted wheat grains. The product normalizes the work of the gastrointestinal tract, metabolism, blood sugar. By adding this component in a salad of beets with walnuts, you will get a real vitamin "bomb". Soak the wheat in water for a few days and then start preparing the treat.

Ingredients:

• beets (boiled) - 1 pc.;
• walnuts - 2 tbsp. l .;
• sprouted wheat grains - 2 tbsp. l .;
• garlic - 2 tooth;
• sour cream (low-fat) - 3 tbsp. l .;
• mayonnaise - 3 tbsp. l .;
• green onions- several feathers;
• salt to taste.

Cooking method:

1. Grate the vegetable, chop the nut kernels in any convenient way, finely chop the green onion, pass the garlic through a press.
2. Combine these ingredients with wheat, sour cream and mayonnaise dressing, salt, mix.
3. Place in a salad bowl, chill, decorate as desired.

Raw beetroot salad with nuts and raisins

• Time: 15 minutes.
• Servings Per Container: 1 person.
• Calorie content of the dish: 91 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Delicious beetroot salad with nuts and raisins is the easiest of this series of appetizers. Cooking time is shortened due to the use of raw vegetables, not boiled. All dried fruits need to be added previously scalded with boiling water, so they become softer, and floating specks can be easily collected. There is no garlic in the recipe, but if you like light spiciness in salads, squeeze out a couple of cloves of this zesty vegetable.

Ingredients:

• beets - 1 pc.;
• raisins, nuts, mayonnaise - 1 tbsp. l .;
• spices to taste.

Cooking method:

1. Grate the vegetable on a coarse grater, chop the nut kernels into medium crumbs.
2. Combine all ingredients in a bowl, add any spices, season, mix thoroughly.
3. Serve chilled, garnished with sprigs of herbs and whole nut kernels.

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 108 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Such a beet-nut delicacy turns out to be not only tasty, but also more satisfying, since it contains hard cheese. Variety of this product choose at your discretion - salty or with a piquant aftertaste. Make your treat healthier by making homemade mayonnaise sauce for dressing.

Ingredients:

• beets - 6 pcs.;
• hard cheese - 300 g;
• walnuts - 50 g;
• mayonnaise - 250 g;
• garlic - 5 teeth;
• spices to taste.

Cooking method:

1. Boil the root vegetables or bake in the oven until tender, cool.
2. Grate with cheese on a coarse grater, place in a deep salad bowl.
3. Free the nuts from the shell, chop. Pass the garlic through a press.
4. Season with mayonnaise, mix well, let it brew for half an hour in the refrigerator.

Puff beet salad with walnuts and apple

• Time: 1.5 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 115 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

This dish will appeal to adherents. healthy nutrition... Beetroot puff salad can be eaten at any time of the day and even for dinner. This treat is a storehouse of a large amount of vitamins, minerals and useful trace elements necessary for our health. Mayonnaise sauce has been replaced with sour cream, which contributes to the easy digestibility of all ingredients of the snack.

Ingredients:

• beets - 1 pc.;
• apples (sweet and sour variety) - 2 pcs.;
• prunes (pitted), walnuts - 100 g each;
• sour cream - 200 g.

Cooking method:

1. Rinse the prunes well, add hot water for 15-20 minutes to soften. Then cut into 5-6 pieces.
2. Peel the nuts, put in a dry frying pan, fry for 10 minutes.
3. Cook the vegetable until tender, peel, grate on a coarse grater.
4. Peel the apples, remove the stalk, grate, sprinkle lemon juice, so as not to darken.
5. Grind the nuts with a blender.
6. Put the treat on a dish in layers: vegetables, sour cream net, apples, sour cream, prunes, nut crumbs, root vegetables, sour cream. If desired and the availability of products, all layers can be repeated again. Sprinkle the top of the snack generously with nut crumbs.

Video

In winter and in the off-season, beetroot salad with garlic should become a frequent guest. dining table in each family. This snack will replenish the supply of vitamins in the body, and the spicy supplement will protect against viruses. Further published best recipes such a salad.

Ingredients: 3 large beets, 6-7 garlic cloves, mayonnaise to taste, rock salt.

This snack is rich in vitamins and valuable substances.

1. First you need to boil the root vegetable directly in the skin. This will take 40-45 minutes.
2. The finished vegetable is peeled and rubbed coarsely.
3. Chop the garlic in any convenient way. It can be simply chopped finely, passed through a press, or kneaded in a mortar.
4. Salt and sauce are added to the components from the second and third steps.

Ready beet salad with garlic and mayonnaise must be mixed well and sent to the cold to infuse.

A simple recipe with sunflower oil

Ingredients: 3 medium beets, 60-70 g of kernels walnuts, 2-3 garlic cloves, sea ​​salt, refined oil, any fresh herbs.

1. The beets are boiled until soft, after which they are immediately dipped into ice water. The cooled root vegetable is cleaned and grated with the largest holes. The vegetable is added to taste. You can sprinkle it with a mixture of ground peppers.
2. Garlic cloves are peeled, after which they can be crushed in any convenient way. For example, use a garlic press for this purpose, a fine grater, or simply crush the product in a mortar.
3. Walnut kernels are first fried a little in a dry frying pan. Then you can grind them. The method depends on the tastes of the culinary specialist. If you want the nuts to be clearly felt in the appetizer, then it will be enough just to chop them with a knife. Or grind them with a coffee grinder.
4. Sprinkle the garlic and nuts over the prepared beets.
5. The appetizer is dressed with salted mayonnaise.

The dish is decorated with chopped herbs.

Beetroot salad with cheese and garlic

Ingredients: 140-160 g semi-solid or hard cheese, 620 g of beets, 2-4 garlic cloves, table salt, mayonnaise.

Ideal for an evening dinner with your family.

1. The root vegetable is boiled or baked in the oven until soft. Next, it must be cooled and freed from the skin. You need to cut it as thin as possible. The peeled beets are rubbed coarsely and laid out in a salad bowl.
2. Crushed fresh garlic is added to the same container.
3. Cheese is rubbed separately on a grater. It also goes to the rest of the components.
4. All ingredients are salted, seasoned with mayonnaise or other suitable sauce and knead well.

Ready beet salad with cheese and garlic is immediately served to the table.

With the addition of walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. tablespoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

1. The root vegetable is wrapped in foil and sent to the oven to bake until tender. Next, you need to peel it and chop the beets on the finest grater.
2. Peeled nuts are fried for a couple of minutes in a dry frying pan. This will enhance their flavor and aroma. Next, the nuts are chopped with a knife.
3. The prunes are washed, steamed with boiling water. When the dried fruit has softened, it needs to be cut into small pieces.
4. The products from the first three steps are combined. Crushed garlic is added to them.
5. For cooking original sauce mixes freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar... If the citrus juice turns out to be sour, you can add a little granulated sugar to it.

Beetroot salad with nuts is seasoned with the resulting sauce, mixed and served.

Violetta - step by step recipe

Ingredients: a pound of beets, 180 g processed cheese, 2 barrel pickles, 180 g of canned green peas, 2-3 garlic cloves, table salt, half a bunch of green onions, sauce.

Very fast and delicious salad.

1. The root vegetable is cooked until tender, after which it is completely cooled, peeled and crushed into cubes.
2. Cheese is shredded in the same way. A soft product from trays will not work.
3. Pickled cucumbers are also cut into cubes.
4. The components from the three steps are mixed. Chopped greens and peas without marinade are added to them. Peas can be substituted for pickled white beans to taste.
5. Crushed garlic is the last to go to the salad.
6. The appetizer is seasoned with salty sauce and mixed well.

The treat is decorated with chopped greens and goes to infuse in the cool.

Boiled beetroot and raw carrot salad

Ingredients: 2 beets, 3-5 pcs. pitted prunes, large carrots, olive oil for dressing, 60-70 g of walnut kernels, a clove of garlic, table salt.

1. Beets are cooked in advance until cooked and cooled completely. The carrots are left raw. Both vegetables are peeled and finely chopped.
2. You can mix these ingredients right away in one bowl. Crushed garlic is added to them.
3. The kernels are lightly fried in a dry skillet and chopped finely.
4. The prunes are washed, poured with boiling water for a few minutes, and then randomly crushed.
5. Nuts and dried fruits are also sent to the future salad.

It remains to salt the appetizer and season with olive oil. The treat looks very nice, laid out in several layers with repeated alternation of boiled beets and raw carrots... Nuts and prunes are distributed among the vegetables.

Classic "Garnet Bracelet"

Ingredients: large chicken fillet, fine salt, 2 selected eggs, whole pomegranate, carrots, large beets, 3-4 potatoes, 40 g of walnut kernels, 40 g of pitted prunes, mayonnaise.

Will be a great decoration for a festive New Year's table.

1. First, roots, eggs and chicken are boiled in salted water.
2. The first layer of the snack will be cooled coarsely grated potatoes, smeared with salted mayonnaise. A glass is placed in the middle of the plate on which the products are laid out. The snack will form around it.
3. The second layer is grated beets with mayonnaise and chopped nuts.





1. When preparing a salad, housewives think about how much to cook beets in order to preserve all the useful properties in them. It will be enough 35-40 minutes in boiling water, depending on the type of vegetable. Better yet, bake the root vegetable in the oven.
2. Next, the beets are rubbed coarsely and poured into a salad bowl.
3. Chopped horseradish and crushed garlic are added to the vegetable.
4. To taste, the appetizer is salted and seasoned with low-fat sour cream.

The combination of products from the salad in question has a positive effect on the body. Eating raw vegetables is especially beneficial. Spring salad of fresh fruits with the addition of wild garlic, green onions, parsley will help to cope with vitamin deficiency. Regular consumption of snacks helps to strengthen the immune system.

Of all the vegetables in our diet, beets are the most controversial product. Many have heard about its beneficial properties, there are a lot of recipes for its preparation, however, the same beet salad appears on the tables extremely rarely. A strange phenomenon if you look at it.

Beets on our table

But it is really very useful. Its composition will pleasantly impress connoisseurs healthy food... You can find here:

• vitamins of group B, C, E and provitamin A;
• folic, nicotinic, citric and other acids, which are indispensable for metabolism;
• potassium, magnesium, calcium, zinc, iodine, iron, phosphorus.

By virtue of all of the above, beets are an irreplaceable product for cardiovascular and hematopoietic problems. It improves liver function, cleanses the blood and prevents multiple sclerosis. It is indicated for diabetes, as zinc has a prolonged effect on insulin. It is indispensable for the difficulties of the digestive tract.

Listing her list nutrients and applications, you immediately want to include it on the menu for breakfast, lunch and dinner. Fortunately, it is available all year round and unassuming for the price. However, not everyone knows that beets are much more than borsch and vinaigrette. Beets are great for salads and preparations, especially for the winter.

It is incredible luck that the beneficial properties of this root crop hardly suffer from heat treatment. As a result, many dishes with boiled beets will be just as useful as raw ones.

The recipe for boiled beetroot salads is considered simple and affordable. In addition to her, a variety of products are often added to such a salad: from vegetables (carrots, cabbage, tomatoes, garlic) to berries, nuts, meat products and other things.

The cooking technology is also very diverse: from pureing all the ingredients to layering them in a multi-storey structure. Such beetroot salads are seasoned with mayonnaise, and sour cream, and vegetable oil, and all kinds of sauces and even juices. All this is to the taste of the hostess.

But to make a delicious beetroot salad, you first need to cook it properly.

Cook beets the right way!

First you need to choose a cooking method. It is usually boiled, steamed, or baked. The most useful way baking is considered. In any case, wash the beets thoroughly. In this case, you should try not to damage the skin, otherwise, through these scrapings, minerals that are so necessary for our body will go into the water. There is no need to cut off the tail of the beets. She may well cook with him.

Beets are cooked in unsalted water. There should be enough water in the saucepan to cover the top of the roots. It is imperative to make sure that during the cooking process, the water still covers them.

So that it does not lose color, it is recommended to add a little vinegar to the water, citric acid or ½ tsp sugar. It is not advisable to cook it with someone in the company, the time of temperature processing of vegetables differs, and the digested product loses not only useful substances and vitamins, but also its taste.

Beets will be boiled in water in 40-50 minutes (put in boiling water!), In a double boiler - for 40. For cooking, it is better to choose small root vegetables. Large ones will cook much longer. You can, of course, cut them, but then the loss of nutrients will be inevitable.

Beets are baked again in the skins at 160-180 degrees for about an hour and a half. It can be simply laid out on a baking sheet, wrapped in foil or placed in a heat-resistant dish.

Boiled beetroot, nuts and garlic salad

Beets are very fond of walnuts. This union is considered one of the most successful. To prepare this wonderful and simple salad, you will need to take:

• beets - 300 gr;
• walnuts - 50 gr;
• garlic - 2-3 cloves;
• grows up. oil - 50 gr;
• salt.

The recipe for boiled beetroot salad is quite simple, but to be sure, use step by step instructions, photos will also be useful to you.

Cooking!

• Wash the beets thoroughly. Boil and peel.
• Cut it into small cubes or use a coarse grater.

Preparing the dressing:

Rub the garlic finely, rub the nuts with it;
... add 1 tsp to this mass. water, salt;
... beat the mass with vegetable oil;
... if you use a blender, immerse all the food at once.

• Pour the dressing over the prepared beets. Stir.
• The dish can be garnished with walnut wedges.

Spice lovers will appreciate original recipes from beets with the addition of cinnamon, coriander, pepper, etc. Surprisingly, not only spicy dishes and winter preparations but also sweet options with apples.

Healthy, very tasty, vitamin salad of beets with nuts - a classic of the festive table! Add sour cream, cheese, herbs, raisins to the salad!

Healthy, tasty and vitamin-rich, beetroot salad with nuts and garlic will appeal to everyone. Soft salad from beets, filled with vitamins, is good at any time - both in winter and in summer. Beets for making salad, of course, are taken not for fodder, but for dining, with a pronounced color.

• table beets - 5-6 small pieces,
• a handful of walnuts, 150 grams,
• a couple of cloves of garlic,
• a tablespoon of mayonnaise.

My vegetables. Boil the beets, after washing, in slightly salted water until tender. The cooking time depends on the size of the root crops - small ones are cooked faster (forty minutes), larger fruits take longer. Pour the finished beetroot for ten minutes cold water to cool down quickly, and easier to clean. Rub the peeled vegetables on a coarse grater or cut into thin strips.

Chop the garlic finely and finely or squeeze through the garlic. Mix with beets.

Chop the nuts with a knife or chop them in a blender. Don't forget to leave a few kernels to decorate the dish.

Add chopped nuts to beets and garlic, add mayonnaise, mix.

Put the beetroot salad with nuts and garlic in a salad bowl, decorate with halves or quarters of whole nuts. We serve such an appetizer with absolutely any dishes - fish, meat, poultry, vegetables. It will be appropriate in all cases. Bon Appetit!

Recipe 2: beetroot salad with nuts and wheat germ

Beetroot salad with walnuts, garlic and wheat germ is delicious and as healthy as possible. Follow carefully the step-by-step photos of each cooking stage and follow the recipe. Beetroot salad can be made just for one or two, you will see for yourself. The only prerequisite for the fast preparation of a dish is pre-cooked beets.

• boiled beets - 1 pc .;
• chopped walnuts - 2 tablespoons. spoons;
• sprouted wheat grains - 2 tablespoons. spoons;
• garlic - 2 teeth;
• mayonnaise - 3 tablespoons;
• sour cream - 3 tablespoons. spoons;
• green onions - 2-3 feathers;
• salt.

We start by chopping medium-sized boiled beets. The photo shows how it should be rubbed.

For delicious recipe we need walnuts, which we grind.

Season the beetroot salad with crushed garlic, sour cream and mayonnaise, taken equally. For lean days, we use only lean dressing. Alternatively, use lean mayonnaise.

Add sprouted wheat, green onions and salt if necessary.

Voila, beetroot salad with nuts, garlic and wheat germ is ready! The dish is universal, it can be prepared for any occasion.

Recipe 3, simple: beetroot salad with nuts and prunes

Homemade recipe beet salad attracts by the fact that he is soft, spicy taste and also that it is very useful. Walnuts are good for the brain, prunes and beets are good for the intestines. In addition, such a salad is quite dietary and budgetary. Let's look at a simple photo preparation of a beetroot salad with prunes and walnuts for a delicious lunch.

• Boiled beets (sweet) 200 g
• Peeled walnuts 30 g
• Prunes 50 g
• Garlic 2 cloves
• Mayonnaise 2 tbsp l.

Peel the boiled beets and grate on a coarse grater.

Cut the pitted prunes into small pieces.

Chop walnuts in any way possible.

Chop the garlic cloves.

In a separate bowl, combine the beets, prunes, walnuts, and garlic. Add mayonnaise. Taste the beetroot salad and season with salt and pepper if desired. Stir.

Place the salad in a salad bowl. Garnish with walnuts and herbs.

Recipe 4: beetroot salad with prunes and walnuts

The simpler, the tastier. Gourmets who adhere to this principle will definitely like light salad from incredibly healthy beets, fragrant prunes and walnuts.

The best dressing for such a salad, of course, will be sour cream, but if you cannot imagine your life without mayonnaise, you can use it too - the benefits of the dish will not decrease much.

• 1 small beet
• 3-4 pcs. prunes
• 2-3 peeled walnuts
• 1-2 tablespoons of low-fat sour cream

Prepare for salad boiled beets, nuts, prunes and a little sour cream.

Lovers fresh vegetables can use thermally unprocessed beets for making salad, but those who do not understand such a taste or even unpleasantly like it should first bake it healthy vegetable in the oven or boil until cooked in plenty of water.

Allow the finished beets to cool completely, and then chop with a grater.

Pour the prunes over with boiling water and dry them slightly, cut into small cubes.

Grind the walnut kernels with a blender.

Add both ingredients to the salad and mix everything carefully.

Season the finished salad with beets, walnuts and prunes with low-fat sour cream and start eating right away - it’s easier, healthier and tastier to find a dish.

Recipe 5: raw beetroot salad with nuts and raisins (with photo)

Beetroot salad is perfect for lunch or dinner, and spicy lovers can add a couple of pressed garlic cloves to it for flavor!

• beets - 1 piece
• raisins - 1 tablespoon
• walnuts - 1 tablespoon
• mayonnaise - 1 tablespoon
• salt to taste

The salad is prepared quickly, since the beets do not need to be boiled - they are rubbed fresh.

To do this, peel the vegetable and rinse it in water. Grate on a coarse grater.

Add the steamed raisins to the container with grated beets.

Then lightly chop the walnuts, but so that they do not turn into dust, and add to the rest of the products.

Salt and season with mayonnaise. If you are on a diet, choose non-greasy composition mayonnaise, for example - light!

Mix everything well, put the salad in bowls or bowls and serve, garnished with sprigs of herbs. Enjoy!

Recipe 6: delicious salad with cheese and beet nuts (step by step)

A simple, quite hearty and healthy beetroot salad with cheese, garlic and walnuts. Such a salad may well replace dinner for almost all family members, since it contains almost everything the body needs.

• 5-6 pcs beets of medium size
• 300 gr cheese hard varieties
• 4-5 pieces of garlic cloves
• 50 gr peeled walnuts
• 200-250 gr mayonnaise
• Salt to taste

Put the beets in a deep bowl, cover with water and leave for a few minutes, so that the stuck earth gets wet. This will make it easier to clean. Thoroughly wash the beets, clean them from the ground. In addition, we cut off the tail and leaves, if any. We put the beets in a saucepan, fill it with water and put on the fire to cook. Let's wait for a boil and let the beets cook for about forty minutes.

After our beets have boiled, drain the water and leave it to cool right in the saucepan. While the beets are cooling, peel a few cloves of garlic and crush them in a garlic press. Now let's get to the walnut. If it is in a shell, then we will clean it and then grind it a little. Cheese must be from hard varieties. It must be grated on a coarse grater.

So the beets are cold. Peel it and rub it on a coarse grater. That's all. Now, in a deep bowl or salad bowl, combine all the ingredients, beets, cheese, garlic and walnuts. Salt a little, season with mayonnaise and mix thoroughly. We lay out ready salad from beets with cheese, garlic and walnuts in smaller salad bowls or in small individual vases, decorate with herbs and serve.

Recipe 7: beet salad with walnuts (step by step photos)

• 200 g nuts
• 3 beets
• 3 tbsp mayonnaise

Boil the beets, peel and rub on a coarse grater.

Then chop the nuts and add to the beets.

Add mayonnaise to the salad and sprinkle with salt to taste.

We mix everything and serve, the beetroot salad with nuts is ready.

Recipe 8: puff salad with beets, nuts, prunes

Layered salad, the recipe from the photo of which is in front of you, is suitable for those who adhere to the principles healthy eating... It is based on healthy foods- beets, walnuts, prunes. Such a salad is primarily a source of vitamins and mineral substances, and then a snack. Prepare this beetroot salad for the family and you will see that healthy can also be delicious.

It is best to use sour cream as a dressing for a dish, not mayonnaise. It is she who helps to assimilate all the useful from the products used in this recipe.

If you prepare all the products in advance, it will take no more than half an hour to prepare a salad with beets, prunes and walnuts.

• beets - 1 pc.;
• sweet and sour apples - 2 pcs.;
• prunes - 100 gr.;
• walnut - 100 gr.;
• sour cream - 200g.

In order to prepare a salad of beets with prunes and walnuts, rinse the pitted dried fruit with cold water and pour over with boiling water. It happens that prunes are slightly harsh, in which case you can leave them in hot water for 10 - 15 minutes. Dry it slightly, you can use a paper towel or leave to dry for a few minutes.

Rinse the walnuts and dry them by pouring them into a frying pan, dry them over low heat for about 10 minutes.

Boil and cool the beets. Beets are cooked for a long time, about 2-3 hours, so it is better to cook them in advance and store them in the refrigerator.

Peel apples and boiled beets.

Grate the beets on a coarse grater.

For our beet salad, grate the apples just as coarsely. To prevent them from darkening, you can sprinkle them with lemon juice.

Grind the nuts in a blender to coarse crumbs.

Cut each prune berry into 5-6 parts.

Lay out the first layer of beets.

Pour sour cream evenly.

Put a layer of crushed apples on the beets.

And put the beets again in the last layer.

If desired, you can duplicate all layers in a salad with beets and nuts. Pour sour cream on top of the salad.

Gourmet, sweet beetroot-nutty puff salad with prunes ready. It can be cooked on a regular day or on festive table... The simplest dinner can be made special by offering your family this simple salad - a storehouse of nutrients and minerals.

Beetroot salad with garlic and walnuts is very easy to prepare. Beets are quite affordable vegetables both in price and in season. Walnuts add satiety to the salad, and garlic add spice. You can fill the salad with mayonnaise, sour cream, and unsweetened yogurt, according to your taste.

Beets can be cooked in advance. You can bake it in the oven for 20 minutes wrapped in foil. You can boil beets in microwave oven at 800 W for 6-8 minutes, making punctures on the surface of the beets with a fork and putting the beets in a microwave container, adding 2 tbsp. water and covering the top of the container with cling film. Or you can just boil the beets in boiling water in a saucepan until tender, about 20-25 minutes.

Peel the boiled and cooled beets and rub on a medium grater. Place the beets in a bowl.

Pass the garlic through a press and add to the bowl to the beets.

Add salt to the salad, add black pepper.

Set aside 3-4 whole walnut halves to decorate the salad, crush the rest of the nuts in a mortar into crumbs. Add the nuts to the bowl with the rest of the ingredients.

Season the salad with mayonnaise or yogurt. Mix the salad well with the dressing.

Beetroot salad with garlic and walnuts is ready! We decorate the salad, if desired, with slices of beets or walnut halves.

Bon Appetit!