Recipe by Sarah Chana
This unusual combo of beets, walnuts and prunes makes a gorgeous and easy salad which keeps well in the fridge for quite a while. Serve it w/ any meat or poultry dish, or in a buffet w/ other dips and salads. The color is vivid magenta!
Top Review by sugarpea
This improbable mix is fantastic. I did use grated beets and the optional mayo after tasting the salad without it. I had almond meal on hand so I used that rather than ground walnuts. I also used the higher quantity of prunes and no one suspected they were in the salad, so if you want to get more fiber in the family's diet this is a sneaky and delicious way to do it.
- 1 lb beet (Fresh and boiled or roasted is best, but canned beets work out fine)
- 8 -12 prunes, to taste (without pits!!)
- 1 clove garlic, minced
- 1⁄4-1⁄2 cup walnuts (pre-ground if not using a food processor)
- salt, to taste
- mayonnaise, to taste (optional)
Directions See How It's Made
- For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.
- For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.