I don’t know that many people who likes beetroots. I am also not a member of “I love beetroot” club. However, you cannot ignore this root vegetable that is packed with lots of vitamins. I discovered that this red vegetable goes perfectly with sweet prunes and astringent and creamy walnuts providing delicious unique taste. Try the beetroot and walnut salad and I am sure that you may not necessarily fall in love with beetroots but at least find a pleasantly nice way of eating this vitamin packed vegetable.
Antioxidant-rich beetroot is traditionally used in many parts of Europe (especially Eastern Europe) as nourishing food in convalescence, to help combat fatigue, improve digestion and support healthy immunity. They are particularly good for the heart and circulation and are highly nutritious source of magnesium, iron, and betaine for cardiovascular health. Actually this beetroot and walnut salad is full of goodies coming from every single ingredient. In addition, walnuts contain serotonin, a brain chemical that can help lift depression.
Although they may look tough, beetroots are a delicate vegetable with a unique group of antioxidants known as betacyanins. I can go on and on about health benefits and delicious taste of this salad but it’s better to try once than hear a hundreds times!
- 4 medium beetroots, cooked and peeled
- 1 cup walnut pieces
- 1 cup prunes, stoned
- 4 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
- Cut beetroots in small cubes.
- Dry-fry the walnuts until just brown to release the flavour. Let them cool for a couple of minutes then blitz in a blender.
- Cut the prunes in strings.
- Combine beetroots, ground walnuts and prunes.
- For the dressing mix together the oil, lemon juice, season with salt and pepper.
- Serve the salad with a drizzle of dressing on top.
- Instead of cutting beetroots in small cubes, you can grate them.