Salad of roasted beets with dried fruits and pomegranate


  • 1 beet
  • 100 g dried apricots
  • 100 g of prunes without stones
  • 5 g of walnuts
  • 1 pomegranate
  • 12 tablespoons low-fat curd (yogurt)


  1. The first thing you need to roast the beets (you can do this in the microwave power is 850 W, for 7 minutes). If the beets to cook and bake, it preserves more vitamins, she quickly cooked and not watery.
  2. Soak for 5 minutes prunes and dried apricots. Grind walnuts. Cut julienne dried apricots, prunes.
  3. Peel roasted beetroot and RUB it on a coarse grater. Mix beets, dried apricots, prunes, nuts.
  4. Brush the lettuce on top of cheese or yogurt.
  5. Cleanse pomegranate and liberally sprinkle the lettuce seeds. Decorate the salad with walnuts.