If you like the combination of beets and prunes in salads, then today's theme is specially for you. We offer recipes for snack foods, which will be a wonderful addition to the festive table or a varied everyday menu. Replacing the usual mayonnaise lean, we get a lean salad, and adding as in the last recipe the boiled meat, we will get a more saturated and original snack.
Beetroot salad with prunes and garlic
Ingredients:
- prunes without pips - 7-10 pcs .;
- medium-sized beetroot - 2 pcs .;
- walnuts - 50 g;
- garlic - 1 clove;
- mayonnaise ;
- salt;
- fresh greens.
Preparation
The fruit of my beet, boil until tender, let it cool down, and get rid of the skin. Then let it pass through a large grater, add prunes, steamed and cut into strips of prunes, chopped walnuts, peeled and passed through the garlic press. Season the dish to taste with salt, mayonnaise and mix. When serving, decorate the branches with fresh greens.
"Mistress" salad with beets, prunes and walnuts
Ingredients:
- prunes without pips - 95 g;
- beets dining room - 220 g;
- carrots - 120 g;
- Hard cheese (Russian or Dutch) - 220 g;
- walnuts - 75 g;
- raisins - 50 g;
- garlic - 5-6 teeth or to taste;
- mayonnaise;
- sugar - pinch;
- salt;
- fresh greens.
Preparation
Beets are boiled in water until ready, let cool, and then clean and rub on a large grater.
Raisins and prunes are washed well and filled with cold water in separate bowls for about fifteen minutes. Meanwhile, we clean and pass through the smallest grater carrots, season with a pinch of sugar and leave for a few minutes. We also grind walnuts and let through a medium grater hard cheese.
Squeeze the carrot weight from the surplus of secreted juice, mix it with raisins, before draining off the water and drying it, and put it on the bottom of the salad bowl. Lubricate generously with a layer of mayonnaise and spread cheese chips, not ramming. We clean and squeeze garlic, mix it with a portion of mayonnaise and cover the cheese with the mixture. Now we combine in a separate bowl the beet, dried and cut into strips or cubes of prunes and crushed nuts, seasoned with salt, generously mayonnaise, mixed and distributed with the last layer. We give the salad a little soak, decorate with branches of fresh greens and serve it to the table. Bon Appetit!
Beet and prune salad with melted cheese and chicken
Ingredients:
- fillet of chicken breast or any other lean meat - 350 g;
- prunes without pips - 110 g;
- beets dining room - 220 g;
- walnuts - 85 g;
- processed cheese - 180 g;
- garlic - 2-3 teeth;
- quail eggs - 5-6 pieces;
- mayonnaise;
- salt;
- fresh greens.
Preparation
Boil in different capacities until ready chicken fillet, beets and quail eggs. Cut the meat into small cubes. Beets are cleaned and grated, and eggs
Next, we lay a layer of sliced meat on the bottom of the salad bowl, cover it generously with a mayonnaise net, squeeze the previously cleaned garlic through the press and distribute it evenly. Then follows a layer of grated beets, eggs and prunes. Each time we can all taste mayonnaise. From the top we cover all with cheese, we tinker with nuts and we define for a couple of hours in a cool place. When serving, decorate the salad with fresh herbs.