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Beet and Prune Salad with Walnuts

This roasted dish pairs cooked beet with prunes, walnuts and plain yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
88 g Carbohydrates
30 g Fat
17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 327g cooked beet 144 kcal
  • 60g prunes 144 kcal
  • 38g walnuts 249 kcal
  • 163g plain yogurt 99 kcal
  • 4g garlic 6 kcal
  • 11g lemon juice 3 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. cooked beet
    Roast the beet until tender (or use pre-cooked). Cool, peel, and grate or dice.
  2. prunes
    Soak prunes in warm water 5 minutes, then slice.
  3. cooked beetprunesgarlic
    Mix grated beet, prunes, and minced garlic in a bowl.
  4. plain yogurtlemon juicesaltblack pepper
    Stir together yogurt, lemon juice, salt, and black pepper; toss with the salad.
  5. walnuts
    Fold in chopped walnuts.
  6. Let sit 10 minutes for flavors to meld, then serve chilled.

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