Beet salad with prunes - general principles of preparation
Beets have a well-deserved reputation as a natural healer. This vegetable is not only tasty, but also extremely healthy. Beets are rich in vitamins B and P, betaine, and minerals (magnesium, iodine, iron, calcium). It can be used to strengthen the immune system, improve the functioning of the gastrointestinal tract and speed up metabolism.
Prunes are a natural source of such a natural element as iron. If you have vitamin deficiency, then instead of taking vitamins from the pharmacy, eat 5-6 prunes every day. In dry form, this product does not lose its beneficial properties and vitamins, so by consuming prunes, you will receive pectin, fiber, vitamins P, C, B and A, as well as minerals in the form of iron, phosphorus, potassium and magnesium. Needless to say, if you consume these two products in the form of a beet salad with prunes, then you will simply put a real vitamin “bomb” into your body.
Beetroot salad with prunes - preparing food and dishes
Before preparing the salad, you need to boil the beets if you decide to prepare a dish with a boiled product. Consider the characteristics of beets in different ways of preparing them. For example, raw beets help lower high blood pressure due to hypertension and are healthier to consume in this form for people suffering from high sugar. Boiled beets have a pronounced diuretic effect for those who consume them.
Before cutting prunes for salad, it is advisable to prepare them. To do this, fill it with boiling water. This way you will get a soft and juicy dried fruit, and not a dried product that is difficult to even cut, let alone eat.
Scald all utensils that you will use to prepare beet salad with prunes with boiling water before use. It is best to prepare one deep bowl for the salad and two or three flat ones for the ingredients.
Don't be afraid to experiment - add new ingredients that are not in the recipe. Try new and different dressings. Beet salad with prunes will open up in a new way if you season it with fruit juice or honey and lemon.
Recipes for beet salad with prunes:
Harm of prunes and contraindications for consumption
It's hard to believe that such a useful product could have contraindications or cause harm to the body.
High carbohydrate content is dangerous for diabetics.
Those who suffer from obesity should limit the consumption of this dried fruit.
Women who are breastfeeding should consume prunes sparingly. Its laxative properties can cause diarrhea in the baby, cause intestinal spasms or allergies.
In case of urolithiasis of the kidneys, prunes are also contraindicated, as they provoke renal colic.
Allergies and individual intolerance in adults are absolute contraindications to the use of dried fruit.
Recipe 1: Beet salad with prunes
This is the simplest and at the same time basic recipe. Taking it as a basis, you can experiment by adding new ingredients and components, making it a dessert or a great side dish for meat dishes. Required ingredients:
- 1 kg fresh beets;
- 150 grams of prunes;
- Mayonnaise or sour cream for dressing.
Cooking method:
1. Decide whether you will use raw beets for the salad or boiled ones. If raw, the salad will have a brighter fresh taste. Boiled beets will make the salad sweeter. Peel the beets and grate them on a coarse grater.
2. Pour boiling water over the prunes, leave for 8-10 minutes; after that, chop it finely.
3. Mix the ingredients, seasoning them with sour cream or mayonnaise. Sour cream will make your salad less fatty and high in calories, but mayonnaise will turn beet salad with prunes into a juicy delicacy.
Traditional recipe
To prepare a great rich and vitamin salad
Salad ingredients
required:
To get a tasty but healthy dish, it is recommended to bake beets in the oven. Thanks to baking, all the beneficial substances are preserved in the vegetable, which, together with mayonnaise, nuts and prunes, have a beneficial effect on the body. If it is not possible to bake beets, you can boil them. After cooling, peel the vegetable and grate it on a coarse grater.
To give the nuts a special taste, it is recommended to fry the kernels in a frying pan without
use oil or heat it in the oven. After roasting, cut the nuts into large pieces so that they can be felt in the salad.
Before adding to the dish, prunes should also be processed. To do this, place the dried plums in a plate and
pour boiling water over it. After 7-10 minutes, remove the plum from the water, remove the seeds and cut into small pieces. If possible, all ingredients should be cut to the same size.
Recipe 2: Beet salad with prunes and nuts
The same healthy and tasty salad, but already seasoned with nuts. You can use pine nuts, almonds, walnuts, cashews or peanuts. Whatever type of nut you choose, the salad will be delicious and unusual in taste. This recipe considers the option of using onions in the recipe - thus, the salad will not be sweet. But if you wish, you can refuse to use onions and salt, and then the salad will be a sweet, nutty dessert. Required ingredients:
- 1 kg of fresh beets;
- 200 grams of prunes;
- 150 grams of your favorite variety of nuts;
- 1 medium sized onion;
- mayonnaise or sour cream for dressing;
- salt (if you decide to make the salad unsweetened)
Cooking method:
1. Boil the beets until tender or use fresh ones, peel them and grate them on a coarse grater.
2. Soak the prunes in hot water for 8-10 minutes, then chop them finely.
3. Peel the nuts and chop them using a blender or rolling them out with a rolling pin.
4. Chop the onion as finely as possible.
5. Mix all the ingredients, seasoning the finished salad with sour cream or mayonnaise to your taste.
Recipe 3: Beet salad with prunes and melted cheese
Any feast requires not only an abundance of fatty and hearty dishes, but also various light snacks. Try making a quick and tasty beet salad with prunes and melted cheese. You don’t need a lot of expensive ingredients, but the finished dish will amaze your guests with its pleasant and unusual taste.
Required ingredients:
- 1 kg of fresh beets;
- 200 grams of prunes;
- 2 processed cheese “Druzhba” (200 grams);
- 1 medium-sized onion, optional for juiciness;
- mayonnaise or sour cream for dressing;
- salt (if you decide to make the salad unsweetened)
Cooking method:
1. Boil the beets until tender - for this salad it is recommended to use boiled beets. Sweet boiled beets will harmonize perfectly with the creamy taste of cheese. Peel it and grate it on a coarse grater.
2. Soak the prunes in boiling water for 8-10 minutes to make the salad soft and juicy, then chop it as finely as possible.
3. Grate the cheese on a coarse grater.
4. Peel the onion and chop it into thin half rings.
5. Mix all the ingredients, season the finished salad with sour cream or mayonnaise to your taste, and add salt. Before serving, it is better to let the beet salad with prunes and melted cheese brew.
Recipe 4: Beet salad with prunes and radish
If you have already made beet salad with prunes, try changing the recipe by adding radish and apple as the “secret” ingredient. Your family will not recognize the usual beets and prunes in this salad, but will be amazed at the phantasmagoria of taste. The freshness of the apple, the aroma of radish, the sweetness of beets and prunes - an unusually tasty combination!
Required ingredients:
- 300 g raw beets;
- 3-4 Semirenko or Granny Smith apples;
- 150 g radish;
- 1 medium-sized onion;
- sunflower oil for dressing;
- apple or cherry juice for dressing;
- sugar.
Cooking method:
- Wash raw beets and radishes, peel and grate on a coarse grater.
- Wash the apples, remove the seeds and stems, and cut into small square pieces.
- Soak prunes in boiling water, then cut them into large strips.
- Cut the onion into half rings.
Mix the prepared ingredients, season the salad with oil, juice and sugar to taste.
Alternative recipe
Today, fashionable chefs working in restaurants recommend using olive oil to flavor salads and other dishes. This product fills dishes with vitamins, giving any product a special taste. A classic salad with beets and prunes, which can also be prepared with olive dressing.
Cooking process
Peel the boiled and cooled beets and cut them into thin circles. Lay out the beet preparations on a flat surface. Meanwhile, cut the prunes soaked in boiling water into small pieces. Roast the nut kernels and chop them. Prepare a dressing from olive oil, chopped parsley, salt and garlic. Place prunes on prepared beet slices, pour olive sauce over them and sprinkle with nuts. Serve the salad chilled.
Recipe 5: Beet salad with prunes and carrots
Another recipe for “unsweetened” beet salad with prunes - this time with the addition of raw carrots. Ideal served with pork chops or cutlets. Required ingredients:
- 1 kg of fresh beets;
- 100 grams of prunes;
- 2-3 medium sized carrots;
- 1 medium sized onion;
- mayonnaise or sour cream for dressing;
- salt (if you decide to make the salad unsweetened)
Cooking method:
1. Peel, wash and grate fresh beets and carrots on a coarse grater.
2. Soak the prunes in hot water for 8-10 minutes, then cut them into thin long strips.
3. Chop the onion as finely as possible.
4. Mix all ingredients, seasoning the finished salad with sour cream or mayonnaise to your taste.
Ingredients Boiled beets, with cheese and garlic or prunes
Number of servings: For 1 serving (285 g): Calories: 183.9 kcal. Fats: 10.3 g. Carbohydrates: 18.2 g. Proteins: 3.9 Ingredients based on calorie content: [?]Vegetables: Celery (0.0 grams) [?]Vegetables: Dill (10.0 grams) [?]Onions (0.0 grams) [?] Vegetables: Garlic (10.0 grams) [?]Vegetables: Beetroot, fresh (300.0 grams) [?]Vegetables: Cucumbers (ground) (200.0 grams) [?]Vegetables: Pickled cucumbers (0.0 gram) [?]Tomatoes (ground tomatoes ) (0.0 grams) [?]Fruits: Dried plum (prunes) (0.0 grams) [?]Lemon juice (20.0 grams) [?]Mayonnaise 67% (30.0 grams.
Beet salad with prunes - secrets and useful tips from the best chefs
There is still debate in the culinary world about the correct way to prepare boiled beets. Here is the method used by most chefs in the world. First of all, you need to wash the beets thoroughly under running water and brush them from soil and dust.
In no case do you need to peel beets - if you boil this product in its peel, it will completely retain vitamins and minerals and will turn out tastier and sweeter. Do not put beets in cold water; they should only be placed in boiling water. During the cooking process, you should not salt the beets, and it is recommended to cover the pan in which the beets are cooked.
If you want the beets to retain their color after cooking and not fade, then before boiling the water, be sure to add a little acid (half a teaspoon of citric acid or vinegar will do). If you want to bake beets (and in this form they are ideal for use in vinaigrettes), then do this also without removing the peel. The baking time should be about one hour.
Useful links:
Recipe Boiled beets with prunes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled beets with prunes.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 97.6 kcal | 1684 kcal | 5.8% | 5.9% | 1725 g |
| Squirrels | 2 g | 76 g | 2.6% | 2.7% | 3800 g |
| Fats | 2.2 g | 56 g | 3.9% | 4% | 2545 g |
| Carbohydrates | 16.7 g | 219 g | 7.6% | 7.8% | 1311 g |
| Organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 3.5 g | 20 g | 17.5% | 17.9% | 571 g |
| Water | 72.7 g | 2273 g | 3.2% | 3.3% | 3127 g |
| Ash | 2.082 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 17.7 mcg | 900 mcg | 2% | 2% | 5085 g |
| Retinol | 0.014 mg | ~ | |||
| beta carotene | 0.022 mg | 5 mg | 0.4% | 0.4% | 22727 g |
| Lutein + Zeaxanthin | 0.069 mcg | ~ | |||
| Vitamin B1, thiamine | 0.022 mg | 1.5 mg | 1.5% | 1.5% | 6818 g |
| Vitamin B2, riboflavin | 0.065 mg | 1.8 mg | 3.6% | 3.7% | 2769 g |
| Vitamin B4, choline | 0.1 mg | 500 mg | 500000 g | ||
| Vitamin B5, pantothenic | 0.044 mg | 5 mg | 0.9% | 0.9% | 11364 g |
| Vitamin B6, pyridoxine | 0.005 mg | 2 mg | 0.3% | 0.3% | 40000 g |
| Vitamin B9, folates | 0.013 mcg | 400 mcg | 3076923 g | ||
| Vitamin C, ascorbic acid | 6.79 mg | 90 mg | 7.5% | 7.7% | 1325 g |
| Vitamin D, calciferol | 0.01 mcg | 10 mcg | 0.1% | 0.1% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.404 mg | 15 mg | 2.7% | 2.8% | 3713 g |
| Vitamin RR, NE | 0.706 mg | 20 mg | 3.5% | 3.6% | 2833 g |
| Niacin | 0.396 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 393.49 mg | 2500 mg | 15.7% | 16.1% | 635 g |
| Calcium, Ca | 59.97 mg | 1000 mg | 6% | 6.1% | 1668 g |
| Magnesium, Mg | 36.02 mg | 400 mg | 9% | 9.2% | 1110 g |
| Sodium, Na | 373.12 mg | 1300 mg | 28.7% | 29.4% | 348 g |
| Sera, S | 5.12 mg | 1000 mg | 0.5% | 0.5% | 19531 |
| Phosphorus, P | 58.2 mg | 800 mg | 7.3% | 7.5% | 1375 g |
| Chlorine, Cl | 512.36 mg | 2300 mg | 22.3% | 22.8% | 449 g |
| Microelements | |||||
| Iron, Fe | 1.716 mg | 18 mg | 9.5% | 9.7% | 1049 g |
| Cobalt, Co | 0.129 mcg | 10 mcg | 1.3% | 1.3% | 7752 g |
| Manganese, Mn | 0.0093 mg | 2 mg | 0.5% | 0.5% | 21505 g |
| Copper, Cu | 3.61 mcg | 1000 mcg | 0.4% | 0.4% | 27701 g |
| Molybdenum, Mo | 0.944 mcg | 70 mcg | 1.3% | 1.3% | 7415 g |
| Selenium, Se | 0.061 mcg | 55 mcg | 0.1% | 0.1% | 90164 g |
| Zinc, Zn | 0.0101 mg | 12 mg | 0.1% | 0.1% | 118812 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.167 g | ~ | |||
| Mono- and disaccharides (sugars) | 16.4 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.003 g | ~ | |||
| Valin | 0.001 g | ~ | |||
| Isoleucine | 0.001 g | ~ | |||
| Leucine | 0.001 g | ~ | |||
| Lysine | 0.001 g | ~ | |||
| Threonine | 0.001 g | ~ | |||
| Phenylalanine | 0.001 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.001 g | ~ | |||
| Aspartic acid | 0.002 g | ~ | |||
| Glycine | 0.001 g | ~ | |||
| Glutamic acid | 0.003 g | ~ | |||
| Serin | 0.001 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 8.79 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.3 g | max 18.7 g | |||
| Polyunsaturated fatty acids | 0.001 g | from 11.2 to 20.6 g | |||
| 18:2 Linolevaya | 0.001 g | ~ |
The energy value of boiled beets with prunes is 97.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
