Beetroot Salad with Dates and Walnuts
A lightly sweet beetroot salad with dates, walnuts, and a creamy yogurt dressing. Perfect as a chilled starter for festive meals.
- Time
- 55 min
- Serving
- 305 kcal
- Ingredients
- ≈ $1.83
- Protein
- 8 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 180 g
- 2 Prunespack 200 g ≈ $3.50 35 g
- 3 Walnutspack 150 g ≈ $4.00 18 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Plain yogurtpack 300 g ≈ $2.19 35 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the beetroot1 for 40–45 minutes until tender, then cool and peel it.
Soak the dates in boiling water for 5 minutes, drain, and chop them.
Grate the beetroot1 coarsely, mince the garlic4, and roughly chop the walnuts3.
Mix the beetroot1, dates, walnuts3, garlic4, yogurt, and salt together.
Chill the salad for 10 minutes before serving to let the flavors meld.
Tips
- Why it works
- Boil the beet for 40–45 minutes so it turns soft and cuts easily, rather than staying tough or falling apart when grated. Pour boiling water over the prunes so they soften and aren't dry in the salad.
- Substitutions
- Use pine nuts or almonds, 18 g, instead of walnuts. Replace the yogurt with sour cream, but cut it to 20 g so it isn't too heavy.
- Common mistakes
- If you don't soak the prunes, they stay dry and don't soften. You'll notice hard pieces and no juiciness in the salad.
- Storing and reheating
- Keep the salad for 3 days in the fridge. Stir before serving and add 5 g of yogurt to freshen it up. Don't freeze.
- Serve with
- Serve with chicken or fish for dinner to balance the dish with protein and vitamins. Also works with mashed potatoes.
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