Among the old papers found a recipe for lean salad, which ends first at any celebration

For those of us who have a great time, we have prepared a salad of beets. Easy, tasty, easy to prepare, and most importantly, incredibly vitamin!



In the spring, when we all feel a lack of vitamins, it will charge us with energy, increase hemoglobin levels, and also help get rid of kilograms accumulated over the winter.

Lean beet salad Ingredients for salad

• 1 beet (170g)
• 1 carrot (150g)
• 100g walnuts
• 150g prunes
• 150g dried

Sauce ingredients

• 5-6 cloves of garlic
• 100 ml of olive oil
• 2 tbsp lean mayonnaise
• salt and pepper
• 1 tbsp lemon juice
• salad condiment (if desired)

Preparation

1. Wash and peel the beets and carrots. Grate your vegetables for Korean carrots.
   
   
   
2. Fry the walnuts in the pan or dry in the oven. Little bits.
   
   
3. Wash the dried apricots and prunes. If solid, pour hot water and leave for half an hour.
   
   
   
4. Grate garlic on a fine grater. Mix grated garlic, olive oil, lean mayonnaise, salt, pepper and your favorite seasonings.
   
   
   
5. Cut apricots and prunes in small pieces.
   
   
   
6. Put all the ingredients in the bowl. Add the sauce. Stir it well.
   
   
   
7. That's it! The beet-leaning salad is ready. You can serve the table.

Light and balanced beet salads are always useful and very tasty, especially if you add exactly those ingredients that complement and favorably shade the sweetish taste of a juicy root vegetable.

To be honest, I had some concerns about raw vegetables. But thanks to prunes and dried apricots, the specific taste of raw beets in the salad is completely not felt. In addition, the salad is very hearty, and the cooked portion of my family lasts for 2-3 days.