Beetroot salad with dried apricots and prunes

Very healthy, delicious and simple beet salad. We all know that beets are very useful for digestion. And its union with dried fruits makes the salad doubly healthier. After all, dried apricots and prunes are sources of vitamins and trace elements that the body needs and which are so lacking in spring. This salad can be an option for lean days if you replace sour cream with vegetable oil.

Julia

Recipe author

Beetroot salad with dried apricots and prunes

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Composition / ingredients

Servings:

Beetroot (large)

Dried apricots

Prunes

Salt

to taste

Sour cream (or (and) mayonnaise)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 8 % 2 g

Carbohydrates 83 % 20 g

99 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Ingredients.
Step 2:
Dried fruits are well washed and soaked in water to soften. Boil the beets. I cooked in the microwave. Large beets were cooked in 50 minutes at a power of 600 watts.
Step 3:
Finely cut the prepared dried fruits.
Step 4:
Rub the cooled beetroot on a coarse grater.
Step 5:
Add dried apricots and prunes, sour cream or mayonnaise. Who likes vegetable oil more, you can use it. Salt and mix.
Step 6:
Healthy salad is ready.