Salad with beets and prunes: 7 recipes with photos, very tasty

Beet and prune salad with mayonnaise

A delicious, elegant, festive dish made from boiled or baked beets. Perfect for a party and tastes truly amazing. This is one of our favorite salads.

Ingredients:

5 medium boiled (baked) beet roots,
1 cup prunes,
1 chopped onion, preferably red,
a handful of peeled and coarsely chopped walnuts,
lemon juice, squeezed from 1 half,
salt, pepper to taste,
mayonnaise - a few tablespoons.

Preparation:

If the dried fruit is very dry, it should be soaked for several hours or overnight. Soft prunes, which are easy to buy, usually do not need soaking. It is juicy and quite soft.

The plums should be cut into narrow strips, and the beets should be grated on a coarse grater.

In a large bowl, mix all the ingredients - beets, prunes, chopped onion and nuts. Add pepper, salt, lemon juice and as much mayonnaise as you like.

The salad is great for lunch or dinner, as well as for a holiday table. Very tasty, try it!

Korean beets

Everyone has long loved Korean cuisine. Korean carrots are widely used not only as an independent salad, but also as an ingredient for other salads. It's time to experiment and cook beets in Korean style, it will not leave you indifferent.

Ingredients:

Beetroot – 500 gr.
Garlic – 3 teeth.
Ground red pepper – ½ tsp.
Ground coriander – 1 tsp.
Table vinegar – 70 ml.
Vegetable oil – 100 ml.
Prunes - 5-6 pcs.
Salt (to taste)

Preparation:

Let's prepare the products:

Wash the prunes and pour boiling water over them and let them swell;

Grate the beets using a Korean carrot grater;

Dry the prunes and cut into small cubes.

Mix beets with garlic and vinegar and place in a water bath. After 30 minutes, remove from the water bath, add pepper, coriander and heated oil. Place under a press for a day. After a day, add prunes and you can eat.

A simple recipe for beet salad with prunes and walnuts

Ingredients:

beets - 0.3 kg;
pitted prunes - 70 grams;
walnut kernels - 50 grams;
mayonnaise or sour cream - 60-80 ml;
garlic - 1 clove;
salt - to taste.

Cooking method:

Boil or bake the root vegetable until cooked. When it cools down, peel and grate.
Soak the prunes in hot water for 10 minutes, dry the dried fruits with a napkin, and cut into small strips.
Lightly dry the walnut pieces in a dry frying pan. Finely chop with a knife or grind with a blender.
Crush the garlic with a hand press, mix with salt and mayonnaise. If you decide to replace mayonnaise with sour cream, add a pinch of black pepper.
Place the chopped products in a bowl, add mayonnaise, mix well.

Before transferring the salad to a dish, put it in the refrigerator for half an hour, then it will be easier to give it the desired shape.

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How to prepare food

Wash the prunes in advance. Put it in a cup.

Fill with water at room temperature. This will soften it a little. At the same time, it will retain vitamins.

The beets need to be cooked. Can be boiled or baked in the microwave.

How to cook in a saucepan?
Place the beets in a saucepan. Pour in cold water so that the root vegetable is covered. Cook for 30 - 40 minutes. We take it out of the water. Place in a bowl.

How to bake in the microwave?
Give preference to medium root vegetables. If the beets are large, cut them into several pieces. Place in a microwave-safe glass bowl. Pour some water into it so that it covers the bottom. Cooking time – 7 – 10 minutes. The program in the “Auto-cook” section is “jacket potatoes”. If there is no such program, use normal mode. After the set time has passed, remove the pan with the vegetable from the oven. Pierce with a knife. If hard, cook for another 3 minutes. So until ready.
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When the vegetable has cooled, remove the skin. Grate on a medium grater.

The prunes have already softened a little. Cut it into thin strips.

Salad with beets, carrots and prunes

Ingredients:

beets and carrots - 0.2 kg each;
pitted prunes - 60 grams;
walnut kernels - 60 grams;
garlic - 3 cloves;
hard cheese - 150 grams;
salt, mayonnaise - to taste.

Cooking method:

Peel the boiled and cooled beets and grate them.
Finely chop the nuts with a knife and add to the beets.
Add mayonnaise, salt and stir.
Peel the raw carrots and chop them in the same way as the beets.
Cut the prunes into thin strips.
Place carrots and prunes in a separate plate, season with mayonnaise.
Grind the grated cheese.
Crush the garlic with a special press.
In a separate container, mix cheese and garlic, season with mayonnaise.
Place the pan in the center of the dish.
Add carrots and prunes and press down with a spoon.
The next layer is cheese.
The top layer is beets.

Place the salad in the refrigerator. After a few hours, the salad will be better soaked and will become much tastier.

Some chefs prefer not to lay out ingredients in layers, but mix them and serve the appetizer in a salad bowl. This does not affect the taste in any way.

Vitamin salad with beets, apples and prunes

Ingredients:

beets - 120 g;
apple - 0.2 kg;
pitted prunes - 50 g;
raisins - 25 g;
walnuts - 50 g;
mayonnaise - 50 ml.

Cooking method:

Boil the beets, cool, peel and grate.
Peel the apple and remove the seeds. Grind the pulp on a grater, just like beets.
Cut the prunes into small slices, add raisins, add them to the beets and apples.
Finely chop the nuts, add to the prepared ingredients, stir, add mayonnaise to taste.
If you want the salad to be even sweeter, add a tablespoon of melted honey in liquid form.

Chicken liver recipe

For this salad you need:

2 beets;
200 g liver;
6 tbsp. l. apple cider vinegar;
4 tbsp. l. olive oil;
salt, pepper, cumin to taste.

Cooking process:

Boil the beets, cool, peel and cut into cubes.
Fry the liver for 2-3 minutes. over high heat on both sides in a small amount of oil.
Place it on a plate, pepper, salt and sprinkle with caraway seeds.
Add a little apple cider vinegar to the frying pan, place the liver in it and fry it again on both sides for 3-4 minutes.
When the liver has cooled, cut it into cubes, add to the beets, stir and season the salad with the rest of the oil and vinegar.
Sprinkle chopped parsley on top.

Salad with beets, chicken and prunes

Ingredients:

beets - 1 pc.;
chicken fillet - 150 g;
green apple - 1 piece;
prunes - 10 pcs.
walnuts - 1/3 cup;
yogurt - 5 tbsp. l. spoon;
salt, ground black pepper - to taste.

Preparation:

Boil chicken breast in salted water, cut into small cubes.
Cut the boiled beets and peeled apples into thin strips.
Sprinkle lemon juice on the apple to preserve its color.
Chop the prunes into small pieces and cut the nuts with a knife.
Prepare a salad dressing from yogurt with prunes, nuts, salt and pepper.

Beetroot casserole

To prepare this dish you need the following products:

beets – 800 g;
semolina – 200 g;
milk – 150 ml;
cottage cheese – 250 g;
egg – 6 pcs.;
ground breadcrumbs for breading;
butter – 50 g;
salt;
sugar to taste.

Now that we have all the ingredients, we can move on to the next step.

How to make a salad with beets and prunes without mayonnaise

Many housewives are preparing a menu for a festive feast and want to serve a salad of boiled beets without mayonnaise, since this product has long been considered harmful to people leading a healthy lifestyle.

Classic salad recipe

The simplest and cheapest beet salad without mayonnaise is very simple: the boiled root vegetable is peeled and cut into small cubes. It is cut, although many grate it, which deprives it of a lot of juice. This juice is formed within half an hour when combined with spices as a result of cutting. As a result, the snack becomes an unappealing mush and almost no one wants to eat it. That’s why there are few fans of beet salad without mayonnaise.

Carefully chop the root vegetable, pepper to taste, add 1 tbsp. a tablespoon of olive or sesame oil, two cloves of chopped garlic for every 200 grams. appetizers, mix and serve.

What are the benefits of beets?

• the vegetable replenishes iron reserves in the body, increases hemoglobin levels after blood loss during menstruation or surgery;

• root vegetable increases libido in men;

• beets have a laxative effect, so they should be included in the menu for constipation and congestion in the intestines, which leads to slagging in the body;

• boiled vegetable increases the elasticity of the walls of blood vessels, cleanses them of toxic substances;

• beets reduce nervous tension and calm after stress.

Beetroot, prune and nut salad

A very tasty beetroot appetizer without mayonnaise can be prepared as follows:

Cut the beets into small cubes 0.5-0.7 mm thick.
Chop the walnuts into medium-sized pieces.
Cut the prunes into thin strips.
Mix all the ingredients, add a pinch of salt and a sauce made from a mixture of oil, vinegar and orange juice.

This salad is especially appreciated by vegetarians and nutritionists.

Required proportions:

Boiled red beets - 1 root vegetable.
Chopped walnuts - 30 grams.
Prunes - 8-10 pcs.
Apple cider vinegar, fresh orange juice and olive oil - 2 tbsp. l.

What is the difference between beet salad with and without mayonnaise?

Almost all mayonnaise salads have a similar taste, this product turns the appearance of the snack into a monotonous mass, and you should try to distinguish the taste of some of the ingredients. This is why salads without mayonnaise are more respected by gourmets. They reveal the entire bouquet of ingredients, and each product and spice is easily recognized during the tasting process.

It is useful to mention the energy value of the snack: a dish with mayonnaise has 30 percent more calories, which is a lot for people who are watching their diet and adhering to the principles of proper nutrition.

A few culinary rules for preparing the perfect beet and prune salad

Preparing beetroot salad with prunes takes time due to the long cooking time of the main ingredient - beets. The hostess herself can do other things at this time. The process of preparing the salad does not take much time and effort.

When you cook beets in a frying pan, some of the juice and nutrients go into the water. To preserve all valuable microelements, it is better to bake the root vegetable.
A microwave oven will help make the root vegetable ready in the shortest possible time.
Before putting beets in the salad, you need to cool them, otherwise the appetizer will quickly spoil.
Prunes will be more tasty if you place them in hot water for 10-15 minutes in advance, or steam them.
It is recommended to dress the salad shortly before serving.
Do not add too much mayonnaise to the salad: the appetizer will lose its beautiful shape and the calorie content of the dish will increase.
If you don't want to eat garlic, which is almost always included in salads, rub it on your salad bowl, but don't add it to your appetizer.

Description of preparation:

The classic recipe for making beets and prunes is very simple. But this dish is worthy of taking a very honorable place on the holiday table. In addition to the fact that this salad is very healthy, it turns out very bright and can be beautifully served on the table and thus decorate the celebration. In my family, this salad is one of the most popular. Use this simple recipe and appreciate the taste of beets and prunes. Purpose: For lunch / For the holiday table / New Year Main ingredient: Vegetables / Beets / Fruits / Dried fruits / Prunes Dish: Salads Geography of cuisine: Russian cuisine Diet: Vegetarian food

How to decorate a salad

A good housewife not only prepares delicious snacks, but also serves them beautifully at the table. There are several ways to decorate a beet salad with prunes; they are accessible even to those who do not have much culinary experience.

You can give the salad a neat cylindrical shape. There are cylindrical devices of different sizes on sale, but they are unreasonably expensive. You can replace them with a can by cutting out the bottom part of it.
If you don’t have a mold, try placing the appetizer on a plate in a mound, placing green salad leaves under it.
The top of the salad can be decorated with whole or chopped walnut kernels, dried fruits, a sprig of herbs, and a mint leaf.
Nuts and prunes can be placed on a plate around the salad, it looks beautiful.
To decorate the appetizer, you can use mayonnaise, which was used to season the appetizer, applying any patterns, or use a culinary syringe. The contrast of red and white always looks festive and beautiful.

How to prepare beets for salad?

Vegetables for salad should be of a rich red color; pink root vegetables are not suitable. The color of a salad made from such root vegetables will be pale and not beautiful. It is better to use root vegetables with a diameter of no more than 10 centimeters, so that they cook quickly and are easier to cut.
The taste of beet salad without mayonnaise depends on properly prepared vegetables, which should be washed well before cooking. Beets have a weak taste, and when cooked, they absorb all the odors of the liquid in which they are cooked. If root vegetables are cooked with the remnants of the soil in which they were grown or stored, then, accordingly, the beets will have an earthy flavor, this has often been noticed by cooks.
For cooking, take enough water (necessarily cold) to cover the beets three fingers higher, cook for about forty minutes. Then we take it out of the boiling water and place it in ice water for 10-15 minutes - this process brings the root vegetable into a soft state.
It is recommended to reduce the temperature after boiling water - then vitamin C is protected twice as much.