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Salad beetroot prunes walnut

  • Nutrition Facts
  • Calories: 167
  • Protein: 3,5
  • Fats: 10
  • Carbohydrates: 15

    Greetings, dear readers. Today, an amazing salad came into our field of vision where beets, prunes and walnuts are combined. For some, this may seem strange. But those who come from the Soviet Union remember exactly what an honorable place he was given on the solemn festivities table. Beet salad with nuts and prunes seemed to all of us almost a guest from overseas restaurants, but is it really so and who is the author of the famous masterpiece, we will certainly find out today. And after a historical digression, let's talk about how a salad with beets, prunes and nuts is prepared.

    History of the dish

    The history of prunes goes back many centuries. It is believed that the first mention of it dates back to the distant VI century, when the ancient Egyptians unexpectedly noticed that some fruits and vegetables do not deteriorate in the sun. As a result of the fermentation reaction, they simply dry out and a completely different product is obtained. The taste, by the way, of the products also changes, but it becomes no worse, and sometimes even better. And the plum became one of the first products in the world that began to be dried not out of hopelessness, but precisely because it is tasty and very healthy. In ancient times, prunes were a remedy for depression and stress, and they were also happy to add them to various meat and fish dishes - they gave a unique smoked flavor.

    Our ancestors learned about prunes only in the 17th century and brought them to us from Europe, or rather from France. It was there that they learned how to get a truly high-quality and tasty product from dried plums. French Haute Cuisine has since long been full of allusions to the subtleties of cooking. Among such subtleties, prunes occupied a special place - they were used in the most unexpected combinations. This is how the first salads appeared, which included prunes, and besides it, the recipe included other products: beets or eggs, nuts and pomegranate seeds, grapes and many others. Nevertheless, a salad with prunes, beets and walnuts is one of the most famous and most successful combinations. So let's not delay and get started.


    • Beets - 400 g
    • Prunes - 100 g
    • Peeled walnuts - 40 g
    • Garlic - 1 clove
    • Black ground pepper - a pinch
    • Salt - a pinch
    • Mayonnaise - 200 ml


    1. Prepare the ingredients.

      First, prepare the necessary products

    2. We cook the beets until cooked, drain the water, cool, clean.

      Cook the beetroot, clean it and cool it down

    3. Pour prunes with boiling water for 15 minutes.

      Prunes should be poured with boiling water for 15 minutes

    4. Finely chop the nuts and cut all the prunes into 2-4 parts.

      In the meantime, finely chop the nuts, but not into powder

    5. In a bowl, grate the boiled beets on a coarse grater.

      Grate the beetroot

    6. Add chopped prunes, chopped nuts, squeeze the garlic through a press, salt and pepper.

      We will send steamed prunes, nuts, as well as garlic passed through a press and salt and pepper to the grated beets

    7. Add mayonnaise. Let's mix.

      Introduce mayonnaise and mix the salad

    8. Serve to the table.

      And now we serve the salad to the table

    The benefits of the dish

    I love vegetables and I love vegetable salads, my friends. And if this is such a recipe when there are beets, prunes and walnuts in a salad, then there are no words at all. How good is all this for the digestive tract. This ruff salad is wonderful. True, I note that in this case I recommend making mayonnaise on your own from good olive or corn oil, and with the addition of homemade quail eggs ... A song, not a salad. Join our team of like-minded people and learn a lot more interesting things. Your HozOboz!

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