Beet salad with prunes, walnuts and garlic is the familiar salad loved by everyone, and it suits both an everyday table and a festive spread. Beet salad with prunes, walnuts and garlic comes together in 15 minutes when made with ready-cooked beetroot. Fresh beetroot can also be used, but fresh beetroot is better baked wrapped in foil rather than boiled, because baked beetroot tastes better.
Beetroot gives the salad sweetness, body and colour, while prunes add a dense fruity note and walnuts add texture and richness. Garlic gives beet salad with prunes, walnuts and garlic a sharper edge, and removing the germ from the garlic keeps the flavour cleaner. Sour cream and mayonnaise together make the dressing smooth and balanced, coating the grated beetroot without making beet salad with prunes, walnuts and garlic too heavy.
Texture matters most while preparing beet salad with prunes, walnuts and garlic, so cut the prunes into small pieces and chop the walnuts with a sharp knife. Dry prunes can be soaked in hot water for 5 to 10 minutes before cutting, because softened prunes mix more evenly into beet salad with prunes, walnuts and garlic. Grate the beetroot finely enough for the dressing to bind everything well, then mix only until the salad is evenly combined.
The main swaps in beet salad with prunes, walnuts and garlic are simple and follow the same proportions. Prunes can be replaced with dried apricots for a sweeter taste, raisins for a milder taste, or fresh pear for a light tart note, using a 1:1 replacement by weight. Mayonnaise can be replaced with sour cream with 15% fat content to lower the calorie content, and ready-cooked shop-bought beetroot is the easiest way to save time.
Beet salad with prunes, walnuts and garlic is best served as soon as it is mixed, when the walnuts still keep some crunch and the dressing tastes fresh. Beet salad with prunes, walnuts and garlic works well as a simple salad course, as part of a holiday table, or alongside other cold dishes. Beet salad with prunes, walnuts and garlic needs no extra garnish, because the contrast of deep beetroot, dark prunes and pale walnuts already looks complete.
Storage depends on whether beet salad with prunes, walnuts and garlic has been dressed. Dressed beet salad with prunes, walnuts and garlic keeps for up to 48 hours in the refrigerator in a closed container. Undressed beetroot mixed with prunes and walnuts keeps for up to 3 days in the refrigerator, and dressing beet salad with prunes, walnuts and garlic just before serving helps it stay neater. Beet salad with prunes, walnuts and garlic should not be frozen, because thawed beetroot becomes watery, prunes lose flavour and the dressing separates.
Beet salad with prunes, walnuts and garlic takes 15 minutes if ready-cooked boiled or baked beetroot is used. Baking fresh beetroot in foil adds another 50 to 70 minutes, depending on the size of the beetroot.
Beet salad with prunes, walnuts and garlic has about 150 to 165 kcal per 100 g when dressed with mayonnaise. Replacing mayonnaise with sour cream with 15% fat content lowers the calorie content to about 120 to 130 kcal per 100 g.
Prunes can be replaced with dried apricots for a sweeter flavour, raisins for a milder flavour, or fresh pear for a light tart note. Use a 1:1 replacement by weight for any of those options.
Beet salad with prunes, walnuts and garlic should not be frozen. After thawing, the beetroot becomes watery, the prunes lose flavour and the dressing separates.
Dressed beet salad with prunes, walnuts and garlic keeps for up to 48 hours in the refrigerator in a closed container. Beetroot mixed with prunes and walnuts without dressing keeps for up to 3 days, and dressing the salad just before serving gives the best result.
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