| 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. |
