Beetroot Salad with Egg and Walnuts

1. 1 Beetroot≈ $2.50 per kg 180 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Prunespack 200 g ≈ $3.50 25 g
6. 6 Plain yogurtpack 300 g ≈ $2.10 45 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the beetroot¹ in water for 45–55 minutes until tender when pierced with a knife. Cool and peel.

2. Boil the egg for 9 minutes after the water comes to a boil, then cool and peel.

3. Soak the prunes⁵ in hot water for 5 minutes, drain, and pat dry before chopping.

4. Grate the beetroot¹ and egg coarsely, chop the walnuts³, and mince the garlic⁴.

5. Combine the beetroot¹, egg, walnuts³, prunes⁵, and garlic⁴. Dress with yogurt, season with salt and pepper.

6. Chill the salad for 15 minutes before serving.