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Beet Salad with Dried Plums



  • 3 beetroots
  • 1 handful of walnuts
  • 100 g yogurt
  • 2+2 tablespoon walnut oil
  • 1 tablespoon balsamic vinegar
  • 1 handful of dried plums
  • a few slices of Brie cheese
  • salt
  • pepper


Wash the beetroots and cook in boiling water for half an hour. Remove from water and peel with a teaspoon. (I cannot remember where I have learned this teaspoon-method but it works very well.) Chop the peeled beetroots into cubes and, while still hot, roll them in a mixture of 2 tablespoon cold pressed walnut oil and 1 tablespoon balsamic vinegar. Add salt and pepper.


Toast the walnuts in a dry pan in a few minutes. Chop the cheese and the plums into tiny cubes and scatter over the beetroot. Mix the yogurt with a pinch of salt and pepper and some walnut oil and pour it over the salad.


Serve it as a main dish by itself or a side dish with meat.