Beet Salad with Walnuts and Prunes Recipe

• 3 beets
• ½ cup toasted walnuts, chopped
• 1 cup finely chopped prunes
• 3 tablespoons of olive oil or lemon juice, preferably raw
• ¼ teaspoon salt, or to taste

1 Wrap the beets in foil, and roast in the oven at 350 for 1.5 hours. Or you can cook them in a slow cooker, also wrapped in foil, on high for 2 hours.
2 Let the beets cool, peel the skin off, cut the root stems off.
3 You can either grate the beets or chop them finely.
4 Add walnuts, prunes, olive oil, lemon juice or kefir, salt and pepper. Mix well.
5 Allow to sit in the fridge for a couple of hours, or better overnight.

Nataliya P Serotonin-Plus Counselor

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