Salads are a very special category of dishes: all you need is to mix different ingredients, but the taste can vary from "fu, what an abomination!" To "mmm, lick your fingers!". And, of course, every good housewife will be interested in a recipe falling into the second category, for example, a beet salad with prunes. It would seem that it does not sound very appetizing, but having tried it, you can not do without this delicious and healthy dish for a long time.

Salad of prunes and beets with walnuts

We offer you a recipe of salad from beets and prunes with walnuts. It fits many side dishes, has a nice and piquant taste  and will be an excellent option for a festive table. You can even smear it on bread and eat it like a sandwich. The recipe for this salad includes the following ingredients:

  • 1 kg of beet;
  • 300 g of prunes;
  • 200 g walnuts;
  • 2 cloves of garlic;
  • mayonnaise.

Beetroot is cooked in a small amount of water until completely cooked. Grind the nuts and finely chop the prunes. Chilled beets must be cleaned and grated on a large grater. Garlic let through garlic and add to the salad. Following the garlic in the salad, add prunes and nuts. Stir, then season with mayonnaise. This salad with beets and prunes can be served to the table in portions.

Salad "Health"

Why is the recipe called "Health"? Because of the healthy ingredients that make up this salad: beets with prunes, apples, nuts and raisins. It stimulates intestinal motility and contains many vitamins. In this salad is light, sour-sweet and very tender taste, and the recipe for its preparation is very simple - you will need:

  • 1 beet (somewhere 300 g);
  • 1 juicy and crispy apple (somewhere 300-400 g);
  • a handful of raisins (about 40 g);
  • a handful of peanuts or walnuts (somewhere 20 g);
  • 2 tablespoons of sour cream;

Wash the raisins and pour it with boiling water. Beet cut into strips or grate on a large grater, previously cleaned (as a result, the thickness of the beet shavings should be equal to the size of the match). Next nuts: if you want to use peanuts, then it should be slightly roasted, if walnuts are then dried. They need to be cut into large pieces. If you took an apple with a thick skin, then it must be cleaned. Then cut it in half, take out the seeds, grate or cut it like beets. Put everything in a deep salad bowl, season with sour cream and mix. If the salad is "sour", then you can add a little sugar or boiled condensed milk.



Beetroot salad with dried fruits

The combination of beets and dried fruits is tasty and useful. Garlic gives them a note of piquancy, which is perfectly combined with the sweetish taste of dried fruits. The recipe for this salad includes the following products:

  • 3 beets;
  • 2 cups dried fruits: dried apricots, prunes, raisins and dates;
  • 1 cup of peeled walnuts;
  • 3 garlic cloves;
  • 1 tbsp. spoon of mayonnaise;

Boil the beet, peel it and grate it on a large grater (you can cut it with straw too). If you want to make the salad even tastier, then bake the beets in the oven. Dried fruits thoroughly wash, pour warm water and leave for 15 minutes, then finely chop them. Chop the walnuts into small pieces and mix them with beets and dried fruits. Grind garlic in garlic, add to salad and season with mayonnaise. Salad is ready to eat.

Dessert salad with beetroot and prunes

This recipe for a dessert salad "Beets with prunes" will please all members of the family, because it is not only useful, but also sweet thanks to the addition of honey, dried fruits and nuts. At the same time it is a very nutritious and vitamin dish. Most importantly - choose beets of sweet variety, otherwise the taste will not be so saturated. The recipe for this salad on a large company includes:

  • 500 g of beet;
  • 200 g of prunes without seeds;
  • 100 g raisins;
  • 100 g of dates;
  • 60 g of hazelnut;
  • 60 g walnuts;
  • 3 tbsp. spoons of honey;
  • lemon juice to taste;

Pour prunes with boiling water, cover with a lid and give it some time to absorb water. Wash and peel the beet, put it to boil. In order to weld it correctly and not lose vitamins during heat treatment, leave the beets after boiling on very small heat and top up from time to time cool water - somewhere in 50 g. Take the swollen prunes and finely chop. Do the same with the dates. Nuts can also be finely chopped with a knife, and then they will be seen in the salad, or pass through a meat grinder. Mix all this and add the raisins. Season the salad with honey with lemon juice and mix again thoroughly. Done!

Beet and prune salad with pineapple

It happens that in the refrigerator there are seemingly absolutely incompatible products: boiled beets, prunes and a can of canned pineapple. Do you think that you can not cook anything from them? You are mistaken, because they can easily enter into the recipe for an unusual salad with a sweetish taste and pleasant buttery pieces of nuts. So, you will need:

  • 150 g of beet (somewhere 12 whole beets);
  • 50 g of canned pineapple;
  • 30 g walnuts;
  • 2 tbsp. tablespoons of sour cream;
  • 1 teaspoon of sugar;

Boil the beet, peel and cool (you can also bake it in the oven). Rub it on medium or large grater. Cut the pineapple into small cubes, and chop the nuts to the size of a pea. Mix the foods in a salad bowl and season with sour cream, adding sugar to it. There is also an alternative lean version of refueling: instead of sour cream use vegetable oil or sprinkle salad with lemon or orange juice. You can also add some liquid from the canned pineapple to the refueling.



"Royal" salad

The recipe for this salad includes such ingredients, the combination of which may seem surprising and unusual to you. In addition, it has a bright and appetizing appearance. We recommend that you try a beet salad with prunes, eggs and cheese, especially since it is much more nutritious and nutritious than the above options. For its preparation you will need:

  • 1 boiled beet;
  • 1 boiled carrots;
  • 200 g of prunes;
  • 150 g of hard cheese;
  • 4 boiled eggs;
  • half a glass of walnut kernels;
  • mayonnaise;
  • greens or grains of pomegranate for decoration;

Rub on a large grater carrots, beets, cheese and eggs. Prunes and nuts chop finely and finely. Next, start laying the salad layers in a certain sequence, not forgetting to cover each layer with mayonnaise: first lay the beets, then the carrots, eggs and cheese on it, and nuts on top. Leave the salad for 15 minutes to soak the juice. After that, decorate it with pomegranate seeds or greens and you can serve the table.

Salad from beets, prunes and chicken

This dish is very tasty and at the same time light and dietetic. Why? Usually, these salads are filled with mayonnaise, which gives a light load on the human stomach. However, if you replace mayonnaise with yogurt or sour cream with spices, the taste not only does not suffer, but it also improves - it becomes delicate and gentle. The recipe for this salad is perfect holiday option  for girls who follow their shape. For its preparation, take:

  • 1 cooked beets;
  • 100 g of boiled chicken fillet;
  • 3 prunes;
  • 1 green apple;
  • 3 tbsp. spoons of bio-yogurt;
  • 30 g of chopped walnuts;
  • spices and salt - to taste;

Cut chicken fillet  small pieces, and the beet and apple - thin strips, or grind them on a large grater. Sprinkle the apple with lemon juice. Prune finely chopped. Prepare a dressing for salad, adding salt and spices to yogurt. Mix it with prunes. You can lay the salad layers with chicken, apple and beet, or simply mix them in a deep salad bowl. Top with a dressing and sprinkle with nuts. Salad ready!

The benefits of salads from beets with prunes are undeniable: they contain a lot of vitamins and trace elements. In particular, prunes reduce the acidity of gastric juice, strengthens the intestinal peristalsis, helps to reduce puffiness due to the high content of cellulose and potassium. The beet contains vitamins A, B, C, PP, iron, magnesium, calcium, potassium and iodine. It promotes the removal of salts of heavy metals from the body.

As many women note on Internet forums, cooking salads from beets with prunes can be done at least daily - its taste is not boring and boring. And using new recipe  of this interesting dishes  every day, you can save a variety of your diet.

No wonder there is an opinion that everything new is a well-forgotten old. Similarly, we can say in our case. It would seem that you can invent something new from beets? But no! Cooks are creative people, respectively, everything in their practice, they come up from the creative side, arming with imagination and charged with enthusiasm.

You rather want to know how you can interpret a well-known salad of beets, prunes and walnut kernels? Then you are on the right page of our website, because exactly here you have the opportunity to familiarize yourself with several options for cooking this wonderful and satisfying salad. Please choose for yourself the one that, in your opinion, is the most interesting.

Recipe 1. Salad from beets, walnuts and prunes

Required ingredients:

Beet - 3 pieces;

Walnut kernels - 0.5 cups and a handful of prunes

Cooking method:

First you need to cook beets. It is clear that this process takes quite a long time, so we can offer you a slightly different option. So, washed the beetroot fruits into a saucepan, and pour it cold water. Put the pan on the stove, bring to a boil and cook the beet for 20 minutes. After this time, you can remove the pan from the stove, drain the boiling water and put the pan under the jet cold water. While the beets completely cool under the pressure of cold water, it will already become soft. You just have to peel it and rub it on a large grater.

While our beets were brewed, you needed to soak prunes in hot water, so that it a little bit swollen and became softer and juicier. Then cut it into small pieces. The kernels of walnut can be ground in a blender or on a nut. It remains to mix all the ingredients, and season with mayonnaise. Salt the salad to your liking.

Recipe 2. Salad of beets, walnuts and prunes

Required ingredients:

Marinated beets - 3 pcs .;

Walnut kernels - 0.5 cups and a handful of prunes.

Ingredients for sauce:

Vegetable oil;

Orange, ground black pepper

Cooking method:

Put prunes in the water swell for 20 minutes. Then cut it into strips. Pickled beets are cut into thin straws, and the kernels of the walnut are bent by the edge of the kitchen knife. Mix all ingredients and season with sauce. To prepare the sauce, take the juice of one orange and exactly the same amount of vegetable oil. Stir well, season the sauce with pepper. In the event that you do not have a pickled beet, you can use boiled, but in this case, to the sauce you will need to add exactly the amount apple cider vinegar. That is, all the ingredients in the sauce should be proportional. Let the salad stand a little, decorate it with green basil leaves and everything.

Recipe 3. Salad of beets, prunes and walnuts

Required ingredients:

Beet - 3 pieces;

Garlic - 3 teeth;

Cheese - 100 g;

Prunes are a handful;

Walnut kernels - ¼ cup, salt.

Cooking method:

Let's start cooking the next culinary masterpiece. Cooked and chilled beets are cleaned and rubbed on a large grater. Garlic cloves to clean, let them through garlic crock and mix with sour cream to refuel our salad. A little salt and leave the dressing aside for 5-10 minutes. Cut the prunes into cubes. Kernels of walnut put in a paper bag, and roll with a rolling pin, so that they are slightly shattered. We rub the cheese on the grater and mix it with beets, prunes and ground kernels of walnut. We fill the salad with garlic-sour cream sauce and lay out on a beautiful dish. We decorate with a sprig of parsley and serve it on the table.

In our case, sour cream can be replaced with mayonnaise, and the number of cloves of garlic you can vary in one direction or another.

Recipe 4. Salad with beets, prunes and walnuts

Required ingredients:

Beet - 2 pcs .;

Juicy large apple - 1 piece;

Raisins - 40-50 g;

Prunes are a handful;

Walnuts - a handful;

Sour cream - 2 tbsp.

Cooking method:

Prepare the ingredients: first we lower it into a glass with hot water  raisins. In another glass with hot water we lower the prunes.

The boiled beet is cleaned and rubbed on a large grater on the root crop so that the straw is no more than the thickness of the match. Dried kernels of a walnut we cut in large pieces. Clean the apple, remove the middle and grate it exactly as the beetroot. Swell prunes cut into strips and mix with all the ingredients in one bowl. It remains to fill the salad with sour cream. We try to taste - if it seems to you that the salad gives slightly "sour", then you can add a little boiled condensed milk.

This salad has a tender sour-sweet taste, but besides this, it is a wonderful stimulant of intestinal peristalsis.

Recipe 5. Salad of beets, prunes and walnuts

Required ingredients:

Fresh beets - 0,5 kg;

Nuts of walnut - 100 g;

Garlic - 2-3 wedges;

Soft prunes - 150 g;

Hard cheese - 50 g;

Mayonnaise or yogurt.

Cooking method:

Prunes put in hot water for half an hour. Root garlic clove, cut off the tails on both sides and dry the towel. Then, with a toothpick or the tip of the knife, make several punctures. Put it in the microwave, turn it on at full output and set the time to 15 minutes. After 10 minutes, open the door microwave oven and with a knife or toothpick, check the root vegetables for readiness. If the beet is not yet soft enough, continue to cook it, but periodically check its softness. This way of making beets makes the root sweet and tender.

In a dry frying pan, fry the walnut kernels to make them more fragrant. Let them cool down, then chop them with a knife. Cut prunes, and peeled beets grate. We mix beetroot, nuts and chopped prunes, add crushed garlic and salt to them to your liking. Stir, season with mayonnaise or yogurt.

Lay the salad on a wide dish, grate hard cheese over it, decorate with half a prune and a sprig of parsley. Leave it for 15 minutes to the side, after which you can start the meal.

Beetroot salad with walnut and prunes - secrets and useful tips from the best chefs

You can replace the kernels of walnut with peanuts at will. The taste will be equally pleasant.

Beetroot salad can be filled with any sauce that suits you.


A great combination of excellent taste, rich color and utility - that's what a salad with beets, prunes and walnuts. Root can be boiled, baked in the oven, but the inventive hostesses used for a long time a microwave oven for these purposes - cut off the root and the remains of the foliage, pierced the knife in several places and sent it to the microwave, after wrapping it in a plastic bag. At full capacity of the unit after 10-15 minutes, the semi-finished product is ready. If walnuts for salad soak for a quarter of an hour in tap water, and then dried in the same microwave until a pleasant aroma, they will become much tastier and lose some of the characteristic for the product astringency.



How to prepare a salad with prunes, beets and walnuts


Beets for such a snack salad must be prepared in advance. For this, take small tubers of beets and thoroughly wash under the tap. Wrap each beet in a foil and send it to a hot oven (200 degrees) for 20-30 minutes. The larger the size of your beets, the longer the time for baking. Cooled beets are peeled and prepare for salad.


On a fine grinder, chop the beetroot and flip the mass over the sieve to remove all excess juices. By the way, after baking in beets very little juice is obtained, in contrast to the boiled tuber. Transfer the beet mass into a bowl.


Peel the dried walnuts in a dry frying pan, and lightly grind in a mortar. Pour the nuts on to the beetroot.


Prune the pitted prunes and send them to a bowl. If desired, prunes can be soaked before preparing the salad for softness. Grain the garlic cloves and add to the remaining ingredients.


Grate the cheese on a fine grater into a salad. In this recipe, you can replace hard cheese with melted cheese. To taste, season a salad with beets with sour cream or mayonnaise.


Stir the salad and try what you got. Perhaps you need to add honey for sweetness, if the beets are not sweet enough. Cover the salad with a film and put it on cold for impregnation for several hours.


On new Year's table  all dishes should look beautiful, so consider a salad presentation. For example, you can put this salad on a plate on a plate. Seal with a spoonful of lettuce and take off the shape. It turned out a neat and bright salad, which lacks decor on top. To do this, sprinkle grated cheese on a salad and add a piece of parsley or mint (which will be in your refrigerator).




Is in our kitchen incredible delicious dishes, which not only bring variety to the menu, but also bring tangible benefits to health. We are talking about an unmatched beet salad with prunes and walnuts, the recipe of which we will consider in several versions, for it's worth it! All components included in it are worthy of laudatory odes for their taste and health properties, and together they are a real vitamin charge!

Beetroot salad with prunes and nuts with mayonnaise dressing is considered a "classic of the genre" or a basic recipe. Probably, there is no home cook, which would not bring into the basic recipe components that change the final result.

We will gladly share with you several options of this magnificent salad mixture of beets with prunes and consider, of course, classic recipe.

Ingredients

  • — 2 pcs. medium size+ -
  • Prunes - 10 pieces. + -
  • Walnut nuts (kernels)  - 6-7 pieces. + -
  •   - taste + -
  •   - for refueling + -

Preparation

In the classic recipe, except for prunes with beets, must include walnuts, garlic and mayonnaise. This unexpected combination of sweet, spicy and salty gives an amazing bouquet of flavor.

Mayonnaise as a salad dressing does not give up its position. But a wide range of culinary experts try to abandon this caloric sauce, preferring others - less caloric.

Note that the calorie content of the salad from the boiled beet with prunes and nuts, the recipe of which we gave above is 284 kcal per 100 g. But if you fill this salad with sour cream with a fat content of 15%, then you will sharply reduce its energy value to 167 calories! There is something to think about, right?

Let's look at a few more options basic recipe, simply listing the additional ingredients. Let us also dwell on several refueling stations that can successfully replace caloric mayonnaise.

Beets, prunes, nuts, raisins

The basic recipe includes raisins (50 g) and pickled onions. Dressing - a mixture of sour cream and mayonnaise 50/50. Raisins are better to take varieties of black kishmish. These additional components increase the contrast of the tastes of different products. Delicious!


Before cooking, dry sour milk should be washed, soaked for half an hour in hot water, and before putting it into the salad, remove moisture with cooking napkins.

One large peeled bulb is cut into thin semirings. Fold the cut into a bowl, sprinkle with sugar and water 2 tbsp. juice of fresh lemon (or 1 tablespoon vinegar). We take 20 minutes, then add it to the salad mixture.

When serving, you can sprinkle a salad of grated cheese on the cheese side.

Beets, prunes, walnuts and pineapple

For this vitamin dish, any pineapple can be used - fresh and canned. But it is better to make a dressing in olive oil!

Dressing: 50 ml of olive oil (or any other) is mixed with 50 ml of freshly squeezed lemon juice, salted a little and enriched with a mixture of Provencal herbs. We beat the components of the sauce vigorously with a fork and fill our salad.

This dessert salad is better than any cake! This healthy, nutritious and vitaminous dish will give pleasure to all who will taste it!


Salad components

  • 500 g of lettuce,
  • 100 g raisins,
  • 200 g of prunes,
  • 50 g of crushed walnut kernels,
  • 50 g of ground hazelnut,
  • 100 g of dates.

Dressing for salad

3 tablespoons Honey mixed with 0.5 cup freshly squeezed lemon juice.

Dessert salad sprinkle with chopped nuts and serve in portions in the crockery. To the dish, offer ice cream.

A few words about walnuts

For salad compositions you can use as fried nuts, and not. Fried kernels exude a more delicate aroma and pronounced taste. After frying, they crumble much easier.

Check out one more an interesting recipe  cooking beets with prunes - a hot vegan dish of Jewish cuisine.


For this simple but very tasty dish we will need:

  • 500 g of beet,
  • 100 g of prunes,
  • 1 tbsp. butter,
  • Salt,
  • 0.5 cups (or less) of water
  • Sugar (if the root vegetables are unsweetened).



Cooking process

  1. Root vegetables should be cleaned and, without boiling, grate with large holes. If there is time, it is better not to grind on a grater, and cut into thin straws.
  2. Prunes are washed under running water, pour boiling water and soak for 15 minutes. Then cut each fruit in half.
  3. In a saucepan with a thick bottom or a deep frying pan, put butter and beet mass and lightly fry over medium heat. We add plum halves, pour in water (calculate so that the water simply provides a quenching regime, and not frying). The composition is not softened by beet slicing.
  4. Add salt to taste, add sugar if necessary.
  5. We serve as a vegetable garnish.

Beetroot salad with prunes, walnuts and garlic is a great vitamin dish. In addition to high nutritional value, salads with these ingredients are very useful for normalizing the work of the entire digestive system, especially the intestines. Put these dishes into your diet more actively, and you will become much more energetic, and your well-being will please you from the first fork!

Hello, dear readers. It is difficult to imagine festive table  without salad. It's for sure, so many holidays are over, but how many more holidays are ahead. I very much want everything to be delicious, beautiful, also useful. Recently I thought of red beets. This vegetable is worth a penny, but tasty and useful. I very often boil myself beets and prepare salad from it. I'm cooking simply. Boiled beets rub on the grater, salt, very little, and fill up with olive oil. But, once again putting on the fire the red beet, I thought, it's kind of boring to eat the same thing. And if you slightly change the salad, well, for example, add prunes or walnuts.

I took the tablet to see what the "World Wide Web" thinks about it, it turns out that there are so many varieties of salads with cooked beets that anyone can choose. There are also many options for filling stations. Subtracted that delicious dressing for this salad mayonnaise + sour cream in equal proportions.

Everything, I decided, I will prepare a salad with prunes. But I will not buy smoked prunes, but dried. Somehow I bought sun dried prunes, it is much more delicious than smoked and more useful. I followed my daughter to school, and on the way I went into the store, bought a dried prune. What yummy, delicate, soft, sweet, very tasty. So I recommend, better still, than smoked.

I boiled the beets, rubbed them on a grater, cut the prunes with stripes and dressed them with mayonnaise, but very little. It turned out delicious. We ate such a salad almost immediately.

Beet salad with prunes and walnuts, a recipe with a photo. Delicious salad with boiled beets.

But, I decided to make the recipe even tastier and more useful, add to the beet, not only prunes, but also walnuts, and fill it with olive oil, not mayonnaise, and for children salad dressed with sour cream.

By the way, you can add raisins to the salad, you can garlic, but it's for an amateur, as it will give piquancy, smell and taste. I will not add garlic.


Ingredients:

  • 3 medium beets
  • 8 pcs. prunes
  • 50-70 grams of walnuts
  • salt to taste
  • raisin by request

Dressing: sour cream, olive oil, mayonnaise to choose from.

Also I want to note that soon the fast, and this dish, if without mayonnaise and sour cream, it is quite tasty and lean turns out.

So, about the beet. The most important thing is for the red beet to be sweet. At us in the market some people, before purchase of a beet taste it on taste, and then already decide, to buy or not. When the beet is sweet, the beetroot salad is times more delicious.

Beets for salad should be boiled. By the way, who does not know how quickly to cook beets, then in the process of cooking water from beets must be drained and poured cold, and again on fire, so beets cook much faster. In the multivark, my friend cooks, also says that very quickly the beets are brewed. But, I do not have a multi-store.

Boil the red beets better in the skin without cutting the roots, so it better preserve vitamins, cook the beetroot in a closed dish, without the addition of salt. Raw beet, of course, contains more valuable substances, but it is worse absorbed. Cooked beet, along with prunes has also a laxative effect. More information about the benefits of red beets can be found in the article "". In addition, boiled beet, a low-calorie product. In 100 grams of boiled beet only 49 kcal.

Water with the already cooked boiled beet must be drained and poured with cold water. Beetroot cool and clean. Then the beet can be grated, it can be on a large, it can be fine, it can be on a grater for korean carrots. I often on it cooked a beet to diversify the boiled beet, so like, it is rubbed on another and already more appetizing looks.

Prunes need to be washed, dried on a paper towel to get rid of excess moisture and cut into stripes.


We bought the walnuts in the market, this year we did not go to visit our parents, usually we take them, we have to buy nuts. We take in the shell, we clean ourselves, it's much better than taking ready-made peeled nuts. All the same, peeled nuts quickly rancid. And so, as necessary, he cleared himself nuts and all.

Nuts cut for beetroot salad large, it is better to cut them very finely so that large pieces come across.

I cut the beetroot on a large grater. Added to the beet was chopped prunes and walnuts.


I stir the salad. Concerning refueling, I did with sour cream, olive oil and mayonnaise. The taste of the salad is different, since each dressing gives a piquant salad. I liked the salad dressed with mayonnaise, and also with olive oil. The children liked the salad dressed with sour cream. In general, I can say that fill the beetroot salad with such a dressing, which you like more.

Salad is better to fill immediately before serving, and the rest to clean in the fridge, as long as not stored salad.

In one serving of salad, I added sour cream, not much, literally a teaspoon, salt it to taste. Photo in the beginning of the article, salad dressed with sour cream. They just bought sour cream and cottage cheese for the carnival. And in another portion, I added raisins and a little olive oil.


You can add garlic to this salad to taste and at will. I think this is a great dish in the post. Monday begins the week of Shrovetide. Let's cook the pancakes. One of my favorite recipes. And after the Carnival begins a strict fast. So a salad will be as they say, to the table.

Tell me, have you prepared a salad with boiled beets and do you like it? What kind of dressing for a salad you use? Write below in the comments.