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.
*Photo thanks to Firstdescents.org