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Boiled beetroot salad

0
612
Kitchen Russian
Calorie content 266.9 kcal
Portions 2 port.
Cooking time 130 minutes
Proteins * 4.7 gr.
Fats * 20 gr.
Carbohydrates* 25.6 g
* per 100 gr. product
Boiled beetroot salad
Content

Only boiled beets can be simpler than steamed turnips. The salad from it is prepared very quickly, but it does not affect the taste in any way, and the dish turns out to be very tasty. This appetizer goes well with meat dishes, making their taste even more intense.

Ingredients

Cooking process

step 1 out of 9
Prepare the beets.
step 2 out of 9
Cook the beets until half cooked (about 40 minutes).
step 3 out of 9
Then dry the beets on a paper towel, wrap in foil, bake in the oven for about an hour at 180 degrees.
step 4 out of 9
Let the finished beets cool.
step 5 out of 9
Wash prunes, soak in boiling water for half an hour.
step 6 out of 9
Wash the raisins, soak in boiling water for 10 minutes.
step 7 out of 9
Cut the prunes and raisins into strips.
step 8 out of 9
Finely chop the walnuts.
step 9 out of 9
In a deep container, mix coarsely grated beets with prunes and raisins, salt, add walnuts and garlic to taste. Season the salad with mayonnaise.

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