Beet Salad--Georgian Style
From: Sarah

This unusual combo of beets, walnuts and prunes makes a gorgeous and easy salad which keeps well in the fridge for quite a while. Serve it in a buffet w/ other dips and salads. The color is vivid magenta!

SERVES 6 -8

• 1 lb beet (Fresh and boiled or roasted is best, but canned beets work out fine)
• 8-12 prunes, to taste (without pits!!)
• 1 clove garlic, minced
• 1/4-1/2 cup walnuts (pre-ground if not using a food processor)
• salt, to taste
• pepper
• vegan mayonnaise, to taste (optional)

For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.

For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/walnuts in a food processor or by hand); Mix everything together and season to taste.