Beetroot salad with raisins

Simple, delicious and quick to prepare salad! For lunch or dinner, in addition to the main course, as a rule, a salad is served, which will perfectly complement the second. In summer, it is usually a salad of fresh vegetables, in winter, salads of autumn-harvested vegetables, stored for a long time, for example, beets, carrots, come to replace them. You can cook a lot of delicious dishes from beets, the simplest is salads from boiled vegetables. Many products are combined with beetroot, beetroot salad with raisins is very tasty.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beetroot

Raisins

Garlic

Walnuts

Pine nuts

Mayonnaise

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 41 % 11 g

Carbohydrates 48 % 13 g

156 kcal

GI: 7 / 29 / 64

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients for the salad. The main ingredients of this salad are beetroot and raisins, as the name suggests. Garlic and walnut will perfectly complement and improve their taste. If desired, the composition of the ingredients can be increased or changed. Beets are washed and boiled in a uniform. The taste of the salad will depend not only on the set of ingredients and the beet variety, but also on the technology of its cooking.
Step 2:
Prolonged cooking of beets not only worsens the quality of the vegetable, reduces the amount of nutrients contained in it, but spoils the taste. Therefore, it is better to bake beets or cook for no more than half an hour. To make it boil quickly, you need to add a teaspoon of soda to the water. Take the beets out of the water, cool, clean and grate on a medium grater, put them in a deep salad bowl.
Step 3:
It is better to buy raisins in a store without a beautiful gloss, which indicates the naturalness of dried fruits and the lack of chemistry during processing and storage of the product. Raisins are thoroughly washed under running water and poured with hot water, let stand for about 15 minutes and swell. Drain the water, dry the raisins on a paper towel. Garlic is cleaned and rubbed on a fine grater or passed through a press. Walnuts are cleaned from the shell, the kernels are finely chopped with a knife.
Step 4:
We send raisins, a handful of pine nuts, crushed garlic and walnuts to the beetroot.
Step 5:
Add, if necessary, salt to taste. We fill the salad with mayonnaise. Mayonnaise can be replaced with sour cream if desired, it will be a more useful dish. Mix the salad. Let the salad cool a little in the refrigerator and serve it to the table.
Step 6:
You can serve the salad in a large salad bowl or small portions. This salad will take its rightful place on the festive table as a snack with a spicy taste, and will also perfectly complement lunch and dinner on weekdays. Bon appetit!