Beetroot and prune salad

Modest beets are the unsung heroes of the veggie world. Often overlooked and abused by the overuse of the vinegar, they tend to be despised and avoided, both by the kids and the adults. Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
This is a very simple recipe that enhances the taste of the beet without overpowering it.

1 beetroot (230g), cooked and grated
5 prunes, chopped
1 clove of garlic, finely chopped
2-3 walnuts, chopped
2 tbsp of sour cream
salt (optional)

serves 2
It is a very easy salad for a quick lunch. I usually cook a beetroot in advance. Peel the skin and grate the beetroot, add chopped prunes and garlic (chop it or use the garlic press), walnuts and sour cream. The best option is to have 1 tbsp of sour cream and 1 tbsp of mayo, but I don't usually have a mayo in the fridge. I find it that if I buy a jar of mayo, I hardly ever use it all, it would be sitting in the fridge forever, sulking and unloved.

Mix all the ingredients together, decorate with more walnuts if you want, or chopped flat parsley. If you want, add a bit of salt, or skip it altogether.
A very healthy salad. Nice served with the baby potatoes.