Beetroot Salad with Walnuts & Prunes

Ingredients

• 3 tbsps mayonnaiseNutrition
• 3 1/2 oz walnutsNutrition
• 1 clove garlicNutrition
• 5 oz prunesNutrition
• 17 1/2 oz beetrootNutrition

Directions

1. 1Boil, (or steam, bake or microwave) beetroots whole in their skin. Check readiness by inserting a knife blade into the thickest part of the vegetable. When cool enough to handle, peel. Then grate on medium grater.
2. 2Finely chop garlic, add to beetroot. Thinly dice prunes (previously soften, if too dry) and chop walnuts, add to beetroot mixture.
3. 3Add mayonnaise, mix well. Check for salt. Allow to stand for 15 minutes before serving.
4. 4Garnish with some walnuts, prunes (or parsley and grated hard cheese)
5. 5Note: will keep for several days in the fridge.

Nutrition per serving