Ingredients and Weight:
- Beets: 500 grams (approximately 2 large beets)
- Walnuts: 1 cup, crushed
- Prunes: ½ cup, pitted and halved
- Red wine vinegar: 3 tablespoons
- Extra virgin olive oil: ½ cup
- Salt and pepper: to taste
- Fresh herbs (such as basil or thyme): 2 tablespoons, chopped
Preparation Time:
- Preparation Time: 45 minutes (including 30 minutes for beet cooking)
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty - requires precise timing for beet cooking and salad preparation)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Wrap the beets in aluminum foil and roast in the oven for 30 minutes, or until tender.
- Allow the beets to cool, then peel and cut into thin slices.
- In a large bowl, combine the beet slices, crushed walnuts, pitted prunes, and chopped fresh herbs.
- In a separate bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately.
Nutritional Information:
- Calories: Approx. 350 per serving (based on ingredients listed)
- Fat: 25g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 5g
Dish Characteristics:
- Colorful and visually appealing with the combination of beets, walnuts, and prunes.
- Texturally interesting with the combination of crunchy walnuts, soft prunes, and slightly crispy beet slices.
- Tasty and refreshing with the combination of red wine vinegar and olive oil dressing.
User Comments:
- "This salad was a pleasant surprise! The combination of flavors was unique and delicious."
- "The beet flavor was pronounced but well-balanced with the other ingredients."
- "The salad was refreshing and filling, made a great side dish for a meal."
Special Precautions and Tips:
- Be sure to choose fresh beets with firm skin for best results.
- Wear gloves or use a towel while handling beets as they may stain your hands.
- Adjust the amount of dressing according to taste preference.
- For a more intense beet flavor, you can use pickled beets instead of fresh ones.
