Beetroot salad with prunes and walnuts

Very healthy beetroot salad - bon appetit! As a child, I hated dishes with beets. When mom was cooking vinaigrette - it was a tragedy))) I also hated borscht and this very salad with prunes (which was given in kindergarten and school). But with age, either the tastes have changed, or the mind has increased - now I eat all these healthy dishes that I could not stand before with the greatest pleasure. I spent twice as much time on the construction of the rose as on the whole salad. But it turned out to be so beautiful, like a real one.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Beetroot

400

Prunes

100

Walnuts

Garlic

Ground black pepper

to taste

Salt

to taste

Refueling:

Mayonnaise

Sour cream

Decoration:

Beetroot (small)

Mint

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 38 % 11 g

Carbohydrates 52 % 15 g

161 kcal

GI: 47 / 0 / 53

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients.
Step 2:
Bake the beetroot in the oven in foil in advance until ready, cool and grate on a coarse grater. Cut the prunes into small pieces. Chop the nuts.
Step 3:
Refueling. Combine sour cream and mayonnaise.
Step 4:
Mix.
Step 5:
Combine beets, prunes and nuts in a salad bowl. Pass the garlic through the press.
Step 6:
Season with salt and pepper.
Step 7:
Pour the dressing.
Step 8:
Mix. Decorate the salad with beetroot and mint roses.