Beet salad with prunes


  • 400 g (14 oz) beetroot
  • 200 g (7 oz) prunes
  • 200 ml sour cream
  • 8-10 walnuts
  • salt – to taste


Boil and peel beetroots. Then grate them. Put boiling water above prunes and leave them for 20-30 minutes. Then cut the prunes finely and add them to the beet. Season the salad with salt and dress it with sour cream. Mix everything properly. Top the salad with walnuts and serve.

Enjoy your meal!