Ingredients:

• 3 fresh beets (about 1.5lb)
• 8 dry prunes (less or more to taste)
• Several walnuts
• 1 shallot onion or 1/2 of small onion
• Mayonnaise, about 2 tablespoons
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: amount of prunes and walnuts can be varied to taste, as well as you can use mayonnaise mix with sour cream instead of just mayonnaise if you like; the rest really depends on beets: they should be fresh, sweet, red and tasty to make this salad good:

   

2. Boil beets skin on as for salad and let them cool down till room temperature (you can actually boil them in advance to save some time):

   

3. Once beets are ready and cooled down, put prunes to a bowl and fill bowl with boiling water; set bowl aside until prunes are softened a bit (about 8-10 mins), then drain water. If you use not-pitted prunes, keep them in the water longer (that will make removal of pit easier) and then remove pits:

   

4. Skin beets and grate them on big slots to the salad bowl:

   

5. Peel and chop shallot, add to the salad bowl:

   

6. Slice prunes:

   

7. Add them to the salad bowl:

   

8. If you have whole walnuts, cut them with knife, not very finely; how much of walnuts to use depend on you taste, I ended up using about 3 table spoons not finely chopped walnuts:

   

9. Add chopped walnuts to the salad bowl:

   

10. Season salad with salt and add mayonnaise or sour cream / mayonnaise mix:

    

11. Mix everything, put the serving bowl and serve as appetizer or side dish:

    

Tips and Advices

• Choose beets which have rich dark red color, there should not be white or pink colors when you scratch beet peel with a nail.
• Taste walnuts before you use them, old walnuts can be bitter and using such will make you salad taste bitter as well.
• Shallot in his recipe can be replaced with other onion, or onion and minced garlic, whatever you prefer more.
• Store beets and prunes salad in a fridge for several days if needed.