Salad
Description
Minimal effort — excellent result. You can prepare this salad very quickly, provided you've already boiled the beetroot in advance. There are many simple ways to do this, either on the stove or in the microwave, for example. By the way, this salad is a great option when you have leftover boiled beetroot from preparing other dishes. 1. First, peel the beetroot and cut it into thin strips. You can also cut it into cubes, but strips make the salad look more appetizing. 2. Take good quality prunes. If they are too dry, soak them in hot water for a few minutes, then thoroughly dry with a paper towel. Cut the prunes into strips. 3. Chop the walnuts finely with a sharp knife—not into powder, but into small pieces. 4. Combine all ingredients in a salad bowl and gently mix. 5. You can use vegetable oil as dressing, but in my opinion, sour cream or mayonnaise tastes better. Use dressing sparingly so the flavors come through more clearly. 6. If the beetroot is too sweet, add a pinch of salt and pepper to taste. 7. Mix once again, add fresh herbs if desired, and serve. You can serve it immediately.