Bright, Sweet & Simple Beet Salad



·         5 medium beets, scrubbed

·         1/2 cup chopped walnuts

·         20 pitted prunes, chopped

·         3 cloves garlic, pressed

·         Salt, lemon juice and olive oil 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 season to taste with olive oil, lemon juice, and salt.

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