Beetroot Salad with Egg and Walnuts
A hearty beetroot salad with egg, prunes, garlic, and walnuts. Sweet, dense, and perfect paired with hot dishes.
- Time
- 1 h 30 min
- Serving
- 381 kcal
- Ingredients
- ≈ $1.97
- Protein
- 15 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 180 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Walnutspack 150 g ≈ $4.00 20 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Prunespack 200 g ≈ $3.50 25 g
- 6 Plain yogurtpack 300 g ≈ $2.19 45 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Parboil the beetroot1 in water for 45–55 minutes until tender when pierced with a knife. Cool for 15 minutes, then peel.
Boil the egg for 9 minutes after the water comes to a boil, then cool and peel.
Soak the prunes5 in hot water for 5 minutes, drain, and chop.
Grate the beetroot1 and egg coarsely, chop the walnuts3, and mince the garlic4.
Combine the beetroot1, egg, walnuts3, prunes5, and garlic4. Dress with yogurt, season with salt and pepper.
Chill the salad for 15 minutes before serving.
Tips
- Why it works
- Cook the beet until soft so it grates easily and doesn't stay hard. Pierce it with a knife to check doneness.
- Substitutions
- Replace the prunes with raisins (20 g) or dried apricots (25 g). Instead of walnuts, use pine nuts (20 g), but they taste more bitter.
- Common mistakes
- If the salad tastes bitter, you used too much garlic or too many nuts. Taste it while mixing so you can adjust in time.
- Storing and reheating
- Keep for 3 days in the fridge. Stir before serving and don't reheat. Don't freeze.
- Serve with
- Serve with fried chicken or mashed potatoes at a festive table.
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