| 4 | 35 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 4 beet(s) | Beets, raw (boiled, peeled) |
| 1/4 cup pitted | Prunes (thickly sliced) |
| 2 tbsp | Sunflower oil |
| 1/4 cup | Walnuts (chopped) |
1. Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes.
2. Drain and remove peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
3. Mix beets, prunes, and walnuts. Pour sunflower oil over the salad, toss and serve.
To make prunes softer cover them with hot water and leave for 15 minutes. Pour water out and then slice.
| Fruit | 0.3 |
| Meat Alternative | 0.3 |
| Vegetables | 1.1 |
