Beet Salad--Georgian Style

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!

• Ready In: 5 mins
• Serves: 6-8

Ingredients

• 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
•  pepper
•  mayonnaise, to taste (optional)

Directions

1. 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.
2. 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.