Boil or bake beets in the oven in advance, cool, then the time for assembling the salad itself will take no more than 10 minutes. Long-term impregnation is not required here - it was seasoned with mayonnaise and immediately on the table. Do not cook for future use, the beetroot mix must be fresh.
In the basic recipe for beetroot salad with prunes and walnuts, there are no specific additives, marinades and flavor enhancers. There is no need for them - different textures, sweetness and sharpness are so successfully combined.
Ingredients:
Boiled beets - 2 pcs.
Prunes - 50 g
Walnuts - 30 g
Mayonnaise - 30 g
Garlic - 1 tooth
Salt, black pepper - to taste
Step by step recipe:
Step 1 - To make a beetroot salad at home, take the foods on the list. Mayonnaise can be either purchased or homemade. Pre-dip the clean root vegetables in boiling water and cook under the lid for about an hour (the exact time depends on the size, variety) without salt and other spices. Also, beets are often baked in foil or heat-resistant form for about 60 minutes at 180 degrees. Use a skewer or skewer / knife / fork to check for softness.
Step 2 - Rinse the prunes, put them in a bowl of boiling or very hot water for 10-15 minutes - after swelling, the dried fruits become more fleshy, sweet and aromatic. Remove pits if necessary. Dry on a paper towel.
Step 3 - After removing the top layer, grate the boiled beets with shavings: coarse or finer / cheese - as you wish.
Step 4 - Add diced prunes and crushed nuts to the pile of vegetables. An important point - dry the nuts for 3 minutes in a preheated pan without oil and other fats, then grind them into crumbs. The nutty flavor intensifies when heated.
Step 5 - Squeeze the garlic clove. If you like hot snacks, add two instead of one clove.
Step 6 - Season with salt, pepper and stir with a serving of mayonnaise. Remove the sample.
Step 7 - Transfer the beetroot salad with prunes and walnuts to a clean container, garnish with a branch of herbs and serve.
The dish is completely self-sufficient, it replaces a light lunch. In addition, it is often found as an appetizer on the holiday table: in large salad bowls or on crackers and tartlets.
Bon Appetit!
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