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Beetroot, Walnut, Prune and Honey Salad

Beetroot, Walnut, Prune and Honey Salad

A simple, naturally sweet beetroot salad with soft prunes, crunchy walnuts, and a light honey dressing. Perfect as a side dish, holiday salad, or healthy snack.
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Ingredients

  • 2 medium boiled beetroots approximately 300 g peeled weight
  • 50 g walnuts roughly chopped
  • 6 –8 prunes approximately 55–65 g
  • 7 –14 g honey approximately 1–2 teaspoons
  • 1 small pinch of fine salt optional
  • 5 ml lemon juice optional
  • 5 ml neutral oil or walnut oil optional

Instructions
 

  • Rinse the prunes and soak them in warm water for 10 minutes if they are dry. Drain well and chop into small pieces.
  • Peel the boiled beetroots and grate them coarsely into a large bowl.
  • Roughly chop the walnuts. For extra flavour, toast them in a dry pan for 2–3 minutes, then cool.
  • Add the chopped prunes and walnuts to the grated beetroot.
  • Drizzle in 1 teaspoon of honey and mix gently. Taste and add the second teaspoon if more sweetness is needed.
  • Add a small pinch of salt, if desired. For a brighter flavour, add lemon juice. For a softer texture, add a little oil.
  • Stir gently until all ingredients are evenly combined.
  • Refrigerate for 15–20 minutes before serving.
  • Serve chilled, topped with a few extra walnuts if desired.

Notes

  • Use cooked beetroot that is tender but not watery.
  • Grate the beetroot coarsely for the best texture.
  • Add honey gradually because beetroot and prunes are already sweet.
  • Toasted walnuts give a deeper, richer flavour.
  • Add walnuts just before serving if you want them extra crunchy.
  • Store in the refrigerator for up to 2 days.