Delicious and colorful beetroot salad with pineapple. This salad is not ashamed to serve to the festive table. Also, beetroot salad can be attributed to lean dishes, if you use lean mayonnaise, lean sour cream or yogurt for dressing. I, however, prefer to mix mayonnaise and sour cream for dressing in equal proportions.

If desired, you can add a little prunes and walnuts to the salad, this will make the taste even brighter.

Ingredients

• Beetroot 300 gr. (boiled and peeled).
• Canned pineapple 150 gr.
• Mayonnaise 30 gr.
• Sour cream 30 gr.
• Prunes 50 gr. (optional).
• Walnut 20 gr. (optional).
• Salt and pepper to taste.

Beet salad with pineapple

Cut the pre-boiled and peeled beets into 1-1.5 cm pieces.

Cut canned pineapple in the same way as beets.

If you are going to use prunes and walnuts, then cut the prunes in the same way as beets, and finely chop the nuts.

Combine all ingredients in a bowl, add mayonnaise and sour cream. Salt and pepper. Mix everything thoroughly and transfer to a salad bowl.

The original and delicious beetroot salad with pineapple is ready.

Bon Appetit!