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Beet and Prune Salad

5 beets
1/2 c chopped walnuts
1/2 c mayonnaise
10-20 pitted prunes, chopped (depends on how much you like them)
3 cloves garlic, pressed
salt to taste

Scrub the beets and boil them in water until tender enough to pierce with a fork.  Drain and then run under cold water to rub off the skins and to reduce the temperature of the beets.  You can either grate or chop up the beets. (I prefer them coarsely chopped in this salad.)  Place the beets in a medium bowl.  Stir in the walnuts, prunes, garlic and mayonnaise.  Add salt to taste. Can be served as it is or can be chilled to serve later.

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