This salad can beet anything, but is best if prepared the night before.

Makes: 6 servings       Total time: 45 minutes plus cooling time (15 minutes preparation, 30 minutes cooking)

 

Beet salad with prunes, yogurt, and walnuts
Ingredients:
  • 3 medium beets, peeled and halved
  • 1/4 cup plain whole-milk yogurt
  • 1/2 cup prunes, diced
  • juice of 1/2 of a lemon
  • 1/4 cup walnuts 
  • salt and pepper, to taste

Directions:

  1. In a medium-sized pot, cover peeled and beet halves with water. Boil until tender (approx. 25-35 minutes, depending on size). Allow beets to cool.
  2. Once beets have cooled completely, shred them them into a medium-sized bowl.
  3. Add the rest of the ingredients (yogurt, prunes, lemon, walnuts, salt and pepper), and mix well.
  4. Cover and let it sit in a refrigerator overnight for the best flavor.