This Beetroot Prune Walnut Salad is a delicious, nutritious, and healthy dish.
How’s your week going? Are you ready for a
food good weekend? Any fabulous plans? If you ask me, I am ready (I’ve been ready since Monday, I guess). And I do have some fabulous plans. Good sleep, a few naps, some recipe testing, and obviously some tasty food.
But indeed, delicious weekend food doesn’t need to be heavy. Salads are perfectly fine as well (Besides, don’t you worry. I will always balance a healthy salad with some desserts).
As a matter of fact, I made this Beetroot Prune Walnut Salad for one Sunday dinner a couple of weeks back and truly enjoyed it.
It’s bright, light but satisfying, and healthy. I don’t need to remind you the benefits of beets. As for prunes, they are high in potassium, fiber, and vitamins. Besides, both beets and prunes are great foods for the digestive system, so this Beetroot Prune Walnut Salad would be perfect who those who are trying to control their weight. However, keep in mind that roasted beets and prunes are high in sugars so this salad might not be for everyone.
And what’s the most important thing about any salad? Taste!
Trust me, this Beetroot Prune Walnut Salad won’t disappoint you. Although the combo of beets and prunes might sound a little peculiar, it is actually lovely. Walnuts go well with both beets and prunes too. Since the flavors are rather sweet, it’s important to balance it out. Arugula, balsamic, and cheese amazingly work here. Certainly, some goat cheese (or even blue cheese) would be a great addition; however, when I was making the salad, I didn’t get any. Well, I’m telling you – cream cheese is the perfect match here.
Also, if you’d like to have a richer dressing, you can whip up a simple one with plain yogurt and mayo as in this recipe.
And if you haven’t had any food plans for the weekend yet, you should probably include this Beetroot Prune Walnut Salad.
- 3 medium beets
- 1/2 cup pitted prunes, halved or sliced
- 1/2 cup toasted walnuts, roughly chopped
- 2 handfuls of arugula
- 1/4 cup cream cheese or goat cheese
- 1 tablespoon avocado or other oil
- 1 tablespoon balsamic vinegar
- pinch of salt
- Preheat oven to 210-215 degrees C (420-430 degrees F). Wrap each beet up in a piece of foil (better in a double layer). Place on a baking tray and roast for approximately 1 hour - 1 hour 20 minutes depending on their size. Check with a wooden stick - if it goes through the beets easily, they are ready. Otherwise, cook them for an additional 10-15 minutes or until ready. Cool then peel and cut.
- In a bowl, combine the beets, prunes, arugula, and walnuts.
- In a small cup whisk the oil, vinegar, and salt. Drizzle the salad with the dressing.
- Divide between serving plates. Top with few teaspoons of cream cheese.