Delicious recipe for beet salad with prunes

Easy and delicious beet salad with prunes is suitable for those who like to feast on a delicious dish without harm to the figure. And if you add these ingredients to other equally useful products, you can enjoy a new dish every day.
Cooking a salad with prunes
How to cook a salad with prunes and beets
Photo: Shutterstock

Salad with soft cheese and parsley

A beautiful dish that will delight guests in contrasting colors and unusually delicate flavor. To prepare two servings of this salad, you will need: - 2 boiled beets; - 150 g of Feta cheese; - 5 pcs. prunes; - parsley; - olive oil, lemon juice and salt to taste.

Prune steamed with boiling water for 10 minutes. Then dry on a napkin and cut into thin strips. Clean the beets if necessary and rub on a medium grater. Combine these ingredients, a little salt and season with a little olive oil. Add chopped parsley and sprinkle with lemon juice. Mix everything and place in the middle of a deep plate.Crumble the cheese and place it on the beets. Garnish with the remnants of parsley. Serve at the table.

Walnut Salad Recipe

Ingredients: - 3 small boiled beets; - 1/2 cup of peeled walnuts; - 150 g of prunes; - 2 cloves of garlic; - 2 tbsp. l mayonnaise or low fat yogurt;

Grate the beets, chop the prunes into thin slices, and chop the walnuts in a mortar. Combine these ingredients in a salad bowl. Garlic skip through the press and mix with mayonnaise or low-fat yogurt. Season the salad with the cooked sauce and serve.

If you use mayonnaise, salt in this salad is not needed.

Layered salad with eggs and hard cheese

Ingredients: - 1 large-sized boiled beets; - 150 g of prunes; - 4 boiled eggs; - 1 carrot; - 150 g of hard cheese; - mayonnaise; - 3 green onion feathers; - 1 tbsp. l pomegranate seeds.

Grate cheese, eggs, beets and carrots on a coarse grater and arrange on different plates. Prune finely chop. Lay the salad in layers, smearing them with mayonnaise, in the following sequence: beets, cheese, carrots, prunes, eggs. Put it in the fridge for 30 minutes to soak it.Serve on the table, decorated with coarsely chopped green onions and pomegranate seeds.

French beetroot salad

Ingredients: - 2 boiled beets; - 1 tbsp. l sour cream; - 1/2 cup peeled walnuts; - 1 tsp. capers; - 2 tbsp. l lemon juice; - 1 tbsp. l mustard; - 50 g chopped parsley; - 1/2 tsp. green onions; - 5 g canned sardines; - 1 pickled cucumber; - 1/2 tsp tarragon and chervil; - salt and black pepper to taste.

Walnuts fry in a dry frying pan and chop into large pieces. Beet grate on a coarse grater. In a separate bowl, mix all the other ingredients, including grated capers and pickled cucumber, and whisk them. Combine nuts and beets. Season them with cooked sauce.

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