Beet salad with prunes
Soft beets, dried fruits and toasted nuts.
75 min · 4 servings
Per serving
Approximately 247 kcal Protein: 5.3 g Fat: 13.5 g Carbohydrates: 30.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- 500 g - Beetroot
- 100 g – Pitted prunes
- 60 g – Peeled walnuts
- 70 g - Sour cream 15%
- 2 g - Salt
How to cook
- Wash the beets, wrap in foil and bake at 190°C until soft, about 50–60 minutes. Cool and peel.
- Dry the nuts in a dry frying pan. Chop the prunes and coarsely grate the beets.
- Mix with sour cream, nuts and salt. Refrigerate until serving.
Products for the recipe
- Pitted prunes — 100 g for 4 servings: pitted prunes.
- Shelled walnuts — 60 g for 4 servings: peeled walnuts.
- Prunes with pits — Remove pits before slicing. The recipe uses the peeled pulp rather than a mass of whole fruit. Remove pits before slicing. To prepare this item, measure the prepared edible portion and select the purchase quantity separately.
Vostok Food's own summary: baking was selected, grams were specified and regular pasteurized sour cream.
Source: Valeria — Russian Beet Salad with Walnuts and Prunes, Beets & Bones · Author's source; Vostok Food's own statement