Usuba
Beet Salad
Baked beets with pickled cucumber, prunes, and walnuts, dressed with Greek yogurt. A vibrant and satisfying salad with contrasting flavors: sweetness, saltiness, and a subtle tanginess.
- Total
- 20 min
- Standard serving
- 254.6 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Wrap the beets in foil and bake in the oven until cooked through.
- 2
Step 2
Pour boiling water over the prunes.
- 3
Step 3
Grate the beets on a coarse grater.
- 4
Step 4
Cut cucumbers into small cubes.
- 5
Step 5
Chop the prunes finely.
- 6
Step 6
Mince the garlic.
- 7
Step 7
Chop the walnuts.
- 8
Step 8
Mix all ingredients in a deep bowl.
- 9
Step 9
Add Greek yogurt and mix well.
- 10
Step 10
Garnish with chopped walnuts when serving.
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