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Salad with beets and prunes. Video
Light and tasty salad of beets with prunes is suitable for those who like to enjoy a delicious dish without harming their figure. And if you supplement these ingredients with other equally healthy products, you can enjoy a new dish every day.
How to make a salad with prunes and beets
Salad with soft cheese and parsley
A beautiful dish that will delight guests with a contrasting color scheme and an unusually delicate taste. To prepare two servings of such a salad, you will need: – 2 boiled beets; – 150 g of feta cheese; – 5 pcs. prunes; – parsley; – olive oil, lemon juice and salt to taste.
Steam prunes with boiling water for 10 minutes. Then dry on a napkin and cut into thin strips. Peel the beets if necessary and grate on a medium grater. Combine these ingredients, add a little salt and season with a little olive oil. Add chopped parsley and drizzle with lemon juice. Mix everything and place in the middle of a deep plate. Crush the cheese with your hands and place it on the beets. Garnish with leftover parsley. Serve to the table.
Ingredients: – 3 small boiled beets; – 1/2 cup peeled walnuts; – 150 g prunes; – 2 cloves of garlic; – 2 tbsp. l. mayonnaise or low fat yogurt;
Grate the beets, cut the prunes into thin slices, and chop the walnuts in a mortar. Combine these ingredients in a salad bowl. Pass the garlic through a press and mix with mayonnaise or low-fat yogurt. Season the salad with the prepared sauce and serve.
If you are using mayonnaise, no salt is needed in this salad.
Puff salad with eggs and hard cheese
Ingredients: – 1 large boiled beetroot; – 150 g of prunes; – 4 hard-boiled eggs; – 1 carrot; – 150 g of hard cheese; – mayonnaise; – 3 feathers of green onions; – 1 tbsp. l. pomegranate seeds.
Grate cheese, eggs, beets and carrots on a coarse grater and arrange on different plates. Finely chop the prunes. Lay the salad in layers, smearing them with mayonnaise, in the following sequence: beets, cheese, carrots, prunes, eggs. Refrigerate for 30 minutes to soak. Serve garnished with coarsely chopped green onions and pomegranate seeds.
Ingredients: – 2 boiled beets; – 1 tbsp. l. sour cream; – 1/2 cup shelled walnuts; – 1 tsp. capers; – 2 tbsp. l. lemon juice; – 1 tbsp. l. mustard; – 50 g chopped parsley; – 1/2 tsp. green onions; – 5 g of canned sardines; – 1 pickled cucumber; – 1/2 tsp. tarragon and chervil; – salt and black pepper to taste.
Fry the walnuts in a dry frying pan and chop into large pieces. Grate the beets on a coarse grater. In a separate cup, whisk together all other ingredients, including grated capers and pickles, and whisk. Combine nuts and beets. Season them with cooked sauce.