Beetroot Salad with Prunes and Horseradish Dressing

This salad may well replace the second course, especially if it is cooked warm, that is, do not cool the baked potatoes, beets and seeds. And do not put the dressing in the refrigerator, but let it brew at room temperature

Ingredients

• natural yogurt - 6 tbsp. l.
• grated horseradish root - 1 tbsp. l.
• lemon juice - 1 tbsp l.
• medium beets - 2 pcs.
• a small handful of peeled pumpkin seeds
• pitted prunes - 40 g
• sea ​​salt, freshly ground black pepper
• medium potatoes - 4 pcs.
• medium green apple - 1 pc.

Directions

1. Prepare a dressing. If the prunes are dry, fill them with hot boiled water for 15 minutes, then discard in a colander. Chop the prunes finely.
2. Mix yogurt with prunes and horseradish, season with salt and pepper and refrigerate for 1.5 hours.
3. Separately, wrap the brushed and unpeeled beets and potatoes in foil, place in an oven preheated to 180 ° C and bake until soft (potatoes will be ready in 35-40 minutes, beets in 1 hour - 1 hour 15 minutes).
4. Cool the finished baked vegetables slightly, pour over with cold water, gently peel and cut into strips. Cut the apple into the same strips, removing the core. Sprinkle the apple straws with lemon juice.
5. Chop the seeds with a knife into large crumbs and fry in a dry preheated pan, stirring occasionally, for 4 minutes. Put everything in a bowl, add the dressing, stir and serve. If you wish, lay out the salad in layers in clear glasses.