- 5 medium beets, scrubbed
- 1/2 cup chopped walnuts
- 1/2 cup mayonnaise
- 20 pitted prunes, chopped
- 3 cloves garlic, pressed
- salt to taste
- 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.
- Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
03/12/2017
recipepes.com
Beet, Walnut and Prune Salad, recipe
PT15M
PT1H
5
455 calories
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