Beet salad with beans and prunes

Incredibly tasty and healthy salad. Baked beets have retained all their useful qualities and serve as the main background for the harmonious blending of the tastes of boiled beans, sweet-sour, slightly smoked prunes and a light aroma of garlic.

Ingredients

• Beans - 100 g
• Beets (medium size) - 2 pcs.
• Prunes - 100 g
• Vegetable oil - 3 tbsp. spoons
• Garlic - 3 cloves
• Sesame - 1 teaspoon
• Salt
• Ground black pepper

Directions

1. Fill the beans with water. After 6-8 hours, it will swell and you can work with it further.
2. Rinse the beans, add water and cook for half an hour. Let cool.
3. Peel and chop the beetroot fairly large (after baking, the size will decrease slightly).
4. Wrap beetroot pieces in foil and drizzle with vegetable oil. Close the foil and bake the root crop at 200 degrees.
5. After 20 minutes, unpack the beets and cool.
6. Pour prunes for 5 minutes. boiling water.
7. Cut dried plums into three parts, and leave a few pieces whole.
8. Combine beans with prunes.
9. Add beets.
10. Squeeze the garlic into the salad bowl. Salt and pepper.
11. Drizzle with remaining oil, mix.
12. Put the salad with beans and prunes on a plate and sprinkle with sesame seeds before serving, garnish with a slice of lemon.