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Beet and Garlic Salad

Updated: May 30, 2018

This salad gives a punch of nutrients. You can read more about the benefits of eating beets on my blog post: Beets!

It's a pretty simple, yet hearty and filling side salad. The prunes absorb the extra moisture and provide a tiny bit of tanginess to this dish. One garlic clove really spreads out, believe me. I am a big believer in the more garlic the better, but in this case, since it is raw, it tends to be pretty pungent.

It goes great with your favorite protein, as a spread on toast, or even as a topper for fresh salad. Dig in!


3-4 whole medium beets

1 teaspoon sea salt

1 clove garlic, minced

6-7 prunes, chopped

Pepper to taste

Mayonnaise to taste (I use Just Mayo, which is vegan free)

1/2 cup chopped walnuts (optional)


  1. Scrub the beets and trim the ends. Place in medium saucepan and cover with water and sea salt. Simmer, partially covered, until tender.

  2. Remove the beets from the pan. When cool enough to handle, peel the beets. The peels should slip off easily or with a little coaxing from a butter knife.

  3. Grate the beets into a medium bowl and stir in the garlic, prunes and pepper.

  4. Refrigerate at least two hours so the prunes can absorb and excess beet liquid.

  5. When ready to serve, stir in mayo, one tablespoon at a time, to taste.

  6. Garnish with chopped walnuts and fresh dill.

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