Beetroot with Prunes and Walnuts
A lightly sweet beetroot salad with prunes, walnuts, and a subtle garlic kick. Works well as a cold starter or side dish.
- Time
- 10 min
- Serving
- 411 kcal
- Ingredients
- ≈ $1.99
- Protein
- 7 g
Ingredients
- 1 Cooked beetrootpack 500 g ≈ $2.50 180 g
- 2 Prunespack 200 g ≈ $3.50 30 g
- 3 Walnutspack 150 g ≈ $4.00 20 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Mayonnaise 20 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Grate the beet coarsely so it doesn't release juice and the salad doesn't turn watery. Slice the prunes thinly so they soften and soak up the mayonnaise evenly.
- Substitutions
- Use dried apricots instead of prunes, 30 g, but soak them in hot water for 10 minutes. Use pine nuts instead of walnuts, 20 g, and toast them lightly in a dry pan.
- Common mistakes
- If the salad tastes bitter or the garlic burns your mouth, you left it too long while chilling. Check after 5 minutes, not 10.
- Storing and reheating
- Keep in the fridge for 3 days with a lid on. Reheat in the microwave for 30 seconds and stir afterwards.
- Serve with
- Serve with a rye bread and Gouda sandwich for a balanced snack.
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