Beetroot, Prune, and Walnut Salad

Ingredients

• Beetroot 10 oz
• Prunes 5 oz
• Walnuts 4 pieces
• Mayonnaise 0 oz
• Garlic 1 clove

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Thoroughly wash the beetroot, place it in a pot, cover with water, and boil until tender. Cool the cooked beetroot and peel it.

Step 3

Soak the dried prunes in boiling water for 5 minutes.

Step 4

Dry the prunes with a paper towel.

Step 5

Shell the walnuts. Rinse them under running water.

Step 6

Toast the walnuts in a dry skillet, stirring occasionally.

Step 7

Cool the walnuts and chop them.

Step 8

Cut the prunes into small strips or cubes.

Step 9

Grate the boiled beetroot using a coarse grater.

Step 10

In a bowl, combine the grated beetroot with the chopped prunes and walnuts. Peel and rinse the garlic, then press it and add it to the bowl with the beetroot.

Step 11

Add 50 grams of mayonnaise to the prepared ingredients. Mix everything well.

Step 12

Serve chilled.