Beet, Walnuts, Dry Prunes & Garlic Salad
This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.
Yield
4 servingsPrep
45 minCook
15 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
beets
boiled ar baked |
*
|
| 2 | ounces |
walnuts
toasted |
|
| 50 | ounces |
prunes
chopped |
|
| 1 | clove |
garlic
minced |
|
| 100 | grams |
sour cream, light
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beets
boiled ar baked |
*
|
| 5E+1 | grams |
walnuts
toasted |
|
| 5E+1 | grams |
prunes
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1E+2 | grams |
sour cream, light
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
lemon juice
|
|
Directions
Bake or boil whole unpeeled beetroots. Let beets to cool down then peel and shred them.
Add walnuts, prunes, shredded garlic clove, lemon juice, salt and sugar and sour cream.
Alternatively, add the garlic, sugar, salt and lemon juice to the beets and toss to combine. Then arrange the sour cream, topped with beets then prunes and walnuts attractively on a serving plate.
