Beet Salad with Prunes and Walnuts

Ingredients

• Beetroot 3 medium (600 g raw, 500 g boiled and peeled)
• Prunes, pitted 80 g
• Walnuts, shelled 60 g
• Garlic 2 cloves (8 g)
• Mayonnaise 3 tbsp (45 g)
• Salt 0.5 tsp (3 g)
• Black pepper, ground a pinch

Instructions

1. 1

   Wash the beets, cover them with water in their skins and boil for 50-60 minutes until a knife goes in easily.

2. 2

   Drain, cool the beets under cold water, peel them and grate on the coarse side of a grater.

3. 3

   Pour boiling water over the prunes, leave for 10 minutes, drain and cut into strips.

4. 4

   Toast the walnuts in a dry frying pan for 3-4 minutes and chop them coarsely.

5. 5

   Crush the garlic and mix it with the mayonnaise.

6. 6

   Combine the beets, prunes and most of the walnuts, add the garlic mayonnaise, salt and pepper, and mix.

7. 7

   Sprinkle with the remaining walnuts and chill for 30 minutes before serving.