Beetroot with Prunes and Walnuts
A lightly sweetened vegan salad with tender roasted beetroot, prunes, walnuts, and garlic. A simple oil dressing keeps it rich and creamy without dairy.
- Time
- 50 min
- Serving
- 389 kcal
- Ingredients
- ≈ $1.70
- Protein
- 7 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 180 g
- 2 Prunespack 200 g ≈ $3.50 35 g
- 3 Walnutspack 150 g ≈ $4.00 20 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Sunflower oil 10 ml
- 6 Lemon≈ $4.70 per kg 15 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the beetroot1, cover with water, and boil for 40–50 minutes until tender. Cool, then peel.
Soak the prunes2 in hot water for 10 minutes, drain, and chop into strips.
Grate the beetroot1 on a box grater, mince the garlic4, and roughly chop the walnuts3.
Combine the beetroot1, prunes2, garlic4, and walnuts3 in a bowl.
Drizzle with oil and lemon6 juice, season with salt, and toss. Let the salad sit for 10 minutes before serving.
Tips
- Why it works
- Boil the beet in its skin so it does not darken and keeps as much juice as possible. If you cut it raw, it turns watery and loses flavor.
- Substitutions
- Replace the prunes with dried apricots (35 g), but cut the oil to 8 g because they are drier. Swap the walnuts for pine nuts (20 g), though the taste will be sharper.
- Common mistakes
- If the salad is too sour, you added too much lemon or did not let it rest for 10 minutes. The flavor will balance out on its own.
- Storing and reheating
- Keeps for 3 days in the fridge, but it is best eaten within 2 days. Portion it and reheat in the microwave for 1 minute with a lid.
- Serve with
- Serve with a slice of rye bread or as a side to boiled chicken for lunch.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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