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Beet salad with prunes and walnuts
Beetroot salad with prunes and walnuts can be prepared on weekdays for rice or meat dishes. With a little fantasy, you can decorate the salad with mayonnaise on top, add greens and flowers from carrots, then the salad can decorate almost any holiday table. Beet salad with prunes and walnuts will not leave anyone indifferent. With boiled beets and processed cheese in the refrigerator, this salad can be prepared in minutes. It will be a lifesaver for you in case of sudden guests.
Cooking time: 50 minutes.
Servings: 2.
Calories: 266.
Ingredients
- large beets - 1 pc;
- carrots - 1 pc;
- prunes - 50 g;
- walnuts (peeled) - a handful;
- garlic - 1 clove;
- mayonnaise.
Cooking
1. We lay out on the table the products that we will use to prepare the salad with prunes and walnuts. You will need one large beet, carrots, too, you need to take large, soft pitted prunes, a handful of previously peeled walnuts, 1 clove of garlic and fat mayonnaise. The salad is prepared quickly and easily. The only thing, what you need to spend time on is cooking vegetables, especially beets. To reduce the time for cooking beets, you can take small vegetables that will cook faster. Small beet roots will need 3 pieces.
2. Boil the beets until tender. And check the readiness of the vegetable with a knife. If the knife freely enters the root crop, then the vegetable is ready. When the beets have cooled completely, grind them on a grater with fairly large cells. After washing the prunes, cut them into small strips.
3. Combine grated beets with prunes and add mayonnaise. We mix.
4. After washing and peeling the carrot, cut off a small piece from its pointed tip to decorate the salad. Grate the rest of the carrot on a grater with rather small cells.
5. Grind the walnut kernels into small crumbs in a blender or with a knife. We send chopped nuts to grated carrots.
6. Добавив к морковке с орехами майонез, перемешиваем вместе. Морковную массу выкладываем первым слоем на тарелку, в которой будем формировать слоёный салатик.
7. Now we are preparing the cheese layer for our salad. We take fatty high-quality processed cheese. It is better to grate it on a fine grater. To make it easier to grate the cheese, we cool it well in the refrigerator. You can even place the cheese in the freezer for a few minutes (make sure that the cheese does not freeze). Peeling a clove of garlic we rub it after the cheese on a grater with small cells.
8. Adding mayonnaise, mix with mayonnaise chopped cheese and garlic.
9. The resulting cheese salad is sent to the carrot layer.
10. The final layer in our salad will be beetroot. Place the beets mixed with mayonnaise and prunes on top of the salad.
11. Having cut thin circles from a piece of carrot, we spread flowers from them on top of the salad. Arrange the parsley leaves next to the flowers.
12. Sides of puff beetroot salad with prunes and walnuts are beautifully decorated with mayonnaise.
13. Gently covering the salad with cling film, put in the cold for 30 minutes, and then serve.
