Beet Salad with Prunes and Walnuts

Beet Salad with Prunes and Walnuts

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 4


4 beet(s) Beets, raw (boiled, peeled)
1/4 cup pitted Prunes (thickly sliced)
2 tbsp Sunflower oil
1/4 cup Walnuts (chopped)


Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and remove peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.

Mix beets, prunes and walnuts. Pour sunflower oil over the salad and serve.

Note: To make prunes softer cover them with hot water and leave for 15 minutes. Pour water out and then slice.

Nutrition Facts

Per Portion

Calories 184
Calories from fat 108
Calories from saturated fat 10.0
Total Fat 12.0 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 64 mg
Potassium 384 mg
Total Carbohydrate 16.2 g
Dietary Fiber 2.9 g
Sugars 10.1 g
Protein 2.7 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.3
Vegetables 1.1

Energy sources

Recipe from:
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