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Beet Salad with Prunes

Beet Salad with Prunes

A wonderfully tender salad that feels less like a salad and more like a delicious sweet beet dessert. It's best to use slightly flattened beets for this salad, as that variety tends to be the sweetest.

Ingredients:

  • 500 g beets
  • 50 g prunes
  • 50 g walnuts
  • 5 tbsp sour cream
  • salt
Ingredients

How to cook beet salad with prunes

Wash the beets, wrap them tightly in foil, and roast in the oven for 1–1.5 hours depending on their size. Unwrap the foil and let the beets cool completely.

Wash the beets, wrap them

Pour boiling water over the prunes and let them soak for 2–3 minutes until slightly plumped.

Pour boiling water over the

Drain the water and cut the prunes into small pieces.

Drain the water and cut the

Chop the walnuts into small pieces.

Chop the walnuts into small

Peel the beets and grate them on a coarse grater.

Peel the beets and grate them

Add the prunes and walnuts to the beets (set aside 1/4 of the walnuts for garnish). Add the sour cream and season lightly with salt.

Add the prunes and walnuts to

Stir to combine.

Stir to combine.

When serving, sprinkle the remaining walnuts over the salad.

Beet Salad with Prunes
Author of the recipe: Elena Kam
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★★★★★rating: 4.6

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