Beetroot Salad with Walnuts & Prunes
This tangy salad popular in Eastern Europe, plays on sweet/bitter contrasts and is really healthy.
Servings: 4
Prep Time: 1 hr
Cook Time: 45 mins
Average Rating: Average FatSecret member ranking
Ingredients
Directions
  1. Boil, (or steam, bake or microwave) beetroots whole in their skin. Check readiness by inserting a knife blade into the thickest part of the vegetable. When cool enough to handle, peel. Then grate on medium grater.
  2. Finely chop garlic, add to beetroot. Thinly dice prunes (previously soften, if too dry) and chop walnuts, add to beetroot mixture.
  3. Add mayonnaise, mix well. Check for salt. Allow to stand for 15 minutes before serving.
  4. Garnish with some walnuts, prunes (or parsley and grated hard cheese)
  5. Note: will keep for several days in the fridge.
Nutrition summary

There are 318 calories in 1 serving of Beetroot Salad with Walnuts & Prunes.
Calorie split: 44% fat, 48% carbs, 8% protein.

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