Beet salad with sour cream

An excellent salad for a healthy diet, tasty and healthy.

Ingredients

• Beets - 800 g
• Prunes - 100 g
• Sour cream - 200 g
• Onion - 1 pc.
• Garlic - 3 cloves
• Horseradish (grated) - 1 tbsp.
• Sugar - 1 tbsp
• Vinegar - to taste
• Salt - to taste
• Greens - to taste

Directions

1. Turn on the oven. Heat up to 180 degrees. Pour boiling water over prunes for 10 minutes. Cool and cut to taste.
2. Rinse the beets well and bake in the oven on the middle shelf until tender. Bake well in the sleeve for about 90-120 minutes.
3. Cool the beets and peel. Grate on a large grater.
4. Peel and wash the onion and horseradish root. Peel the garlic. Grate horseradish, garlic and onion on a fine grater.
5. Make sauce. Pour sour cream into a bowl, add horseradish, onion, garlic, sugar, vinegar and salt to taste. Mix the sauce thoroughly.
6. Put beets and prunes in a salad bowl. Pour in the resulting sauce and mix well. Our beetroot salad with sour cream is ready. Put in the refrigerator for 1-2 hours. When serving, decorate with herbs.
7. Bon appetit.