Prune and walnut salad
Description
The recipe won't take much time. Serve this version at the table.
Instructions
- 1
Step 1
1. Wash the beet, dry it, and place it on a sheet of foil.
- 2
Step 2
2. Wrap the beet in a foil packet and place it in a preheated oven at 200 degrees for about 50 minutes (baking time depends on the size of the beet).
- 3
Step 3
3. Wash the prunes under running water, dry them, and pour over with brandy or cognac.
- 4
Step 4
4. Then finely chop the prunes. Grind the nuts. Let the cooked beet cool slightly.
- 5
Step 5
6. Using a paper towel, peel the beetroot and cut it into medium pieces.
- 6
Step 6
7. Transfer to a blender (or pass through a meat grinder), and add garlic to taste (from 1 clove to 1 whole head) and lemon juice.
- 7
Step 7
8. Grind the beet with garlic, then add nuts and prunes. Season with salt and pepper to taste.
- 8
Step 8
9. Add sour cream or mayonnaise to taste, mix well, and refrigerate the salad for half an hour before serving.