Beets salad
2 medium size beet root, 2 cloves of garlic, 1/4 cup mayo, salt, 1/4 chopped walnuts, 1/4 cup chopped prunes.
If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers.
Finely Shred. Combine all ingridients and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.
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