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Beet, Walnuts, Dry Prunes & Garlic Salad

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Beet, Walnuts, Dry Prunes and Garlic Salad

This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.

 

Yield

4 servings

Prep

45 min

Cook

15 min

Ready

60 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces beets
boiled ar baked
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2 ounces walnuts
toasted
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50 ounces prunes
chopped
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1 clove garlic
minced
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100 grams sour cream, light
½ teaspoon salt
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½ teaspoon sugar
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1 teaspoon lemon juice
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Ingredients

Amount Measure Ingredient Features
2 each beets
boiled ar baked
* Camera
5E+1 grams walnuts
toasted
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5E+1 grams prunes
chopped
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1 clove garlic
minced
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1E+2 grams sour cream, light
2.5 ml salt
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2.5 ml sugar
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5 ml lemon juice
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Directions

Bake or boil whole unpeeled beetroots. Let beets to cool down then peel and shred them.

Add walnuts, prunes, shredded garlic clove, lemon juice, salt and sugar and sour cream.

Alternatively, add the garlic, sugar, salt and lemon juice to the beets and toss to combine. Then arrange the sour cream, topped with beets then prunes and walnuts attractively on a serving plate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 14465% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 306mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 2%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

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Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. This nutritional powerhouse is also incredibly affordable and with the right recipe taste great.

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