Beet, Walnut and Prune Salad Recipe

Beet, Walnut and Prune Salad Recipe

  • 5 medium beets, scrubbed
  • 1/2 cup chopped walnuts
  • 1/2 cup mayonnaise
  • 20 pitted prunes, chopped
  • 3 cloves garlic, pressed
  • salt to taste
  1. Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.