Salads are different. Nobody doubts that new variants can be invented for already famous people, and maybe even new salads, which are distinguished by unexpected ideas of the compatibility of products and methods of preparation.
One of the unorganized, but quite harmonious gastronomic combinations in a salad is a beet with prunes. Prunes contain both a set of useful, and, unfortunately, some harmful substances, the amount of which can be increased by improper handling. The fact is that in order to give the prunes a visually attractive presentation, the procurers often resort to distortion of the classical method of processing and preparation of the product. A good prune should not shine (if glistened - processed with glycerin) and have a brown color (if brown, then treated with boiling water).
Tell you how to cook beets with prunes.
To prepare this spicy and spicy salad, except beets and prunes we need walnuts and garlic, as well as dressing (classic unsweetened yogurt, sour cream, mayonnaise).
Of course, in any case, before using prunes to begin with, pour boiling water, wait 15 minutes, and then drain the water and remove the bones.
Recipe for beetroot salad with prunes, nuts and garlic
Ingredients:
- beet red medium size - about 500 g;
- peeled walnuts -1 glass (about 170 g);
- the cheese is hard - about 100 g.
- for refueling:
- yogurt, mayonnaise or sour cream - about 100 ml;
- garlic - 2-5 denticles;
- dry ground spices (cloves, vanilla);
- almond liqueur - 1 tbsp. a spoon.
Preparation
Perhaps there will be lovers of raw beets - for them it is easier. In general, lettuce boil or bake (can be in foil) in the oven for 40-50 minutes. Cool and clean (if boiled - then in cold water). Nuts are baked in a dry frying pan. Then you can finely chop the beets with a knife with thin short blocks or straws, and chop the nuts (kernels) and prunes . Who likes a more delicate texture of the salad - use a large grater for beets and a nutmilk or a coffee grinder, a combine. Cheese grated on the grater.
Now we'll prepare the gas station. If using mayonnaise, it is better to cook it yourself. Yogurt, or mayonnaise, or sour cream seasoned with pressed garlic, add a little cloves and vanilla. The inclusion in the refueling of almond liqueur will give this salad a unique taste.
Mix all the ingredients in a salad bowl, fill with a dressing and mix. Sprinkle with grated cheese. This salad is served well with meat cuts and strong special wines (Madera, malaga, sherry, port, vermouth).
The recipe for beets stewed with prunes
Ingredients:
- beet - about 400 g;
- prunes - 250 g;
- nuts ground - 200 g;
- butter melted - about 80 g;
- strong wine (sherry, madera) - 60 ml;
- vanilla, cloves (ground);
- garlic;
- sour cream - about 150 g.
Preparation
Prepared prunes without pits are cut with a knife not too finely. We rub the beets on a large grater (or cut into strips). We let the beetroot in the saucepan in oil and simmer on low heat almost to the desired readiness. Add wine and add prunes. Extinguish some more time (minutes 8), stirring, now without a lid. Season with spices, add sour cream, ground nuts and chopped garlic. Warm up another 5 minutes, not bringing to a boil. Serve with sweet raisins of Jewish vodka.
Baked beetroot soup with prunes and nuts
For cooking, you need a form. The proportions of the products are approximately the same as in the previous recipes (see above), but instead of refueling, 1-2 eggs will be needed.
Preparation
Grated beets (already prepared), ground nuts, chopped prunes and grated cheese are mixed with the egg. Lubricate the form with oil (you can lather with baking paper) and spread the mixture. Bake in the oven for 25-30 minutes.
It should be noted that all these dishes are very caloric.