Beetroot Salad with Walnuts & Prunes

Ingrédients

• 3 1/2 oz walnuts
• 5 oz prunes
• 17 1/2 oz beetroot
• 1 gousse garlic
• 3 cuillères à soupe mayonnaise

Directives

1. Boil, (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. Finely chop garlic, add to beetroot. Thinly dice prunes (previously soften, if too dry) and chop walnuts, add to beetroot mixture.
3. Add mayonnaise, mix well. Check for salt. Allow to stand for 15 minutes before serving.
4. Garnish with some walnuts, prunes (or parsley and grated hard cheese)
5. Note: will keep for several days in the fridge.