A classic four ingredient Russian beet salad made with garlic, walnuts and vegan mayo. A perfect wintery side dish.
To boil beets add unpeeled beets to a pot of water, making sure beets are fully submerged. Bring to a boil, reduce heat and simmer until beets are cooked through and soft when pierced with a fork. This will take about 60 minutes.
In a large bowl combine grated beets with minced garlic, walnuts, salt/pepper, prunes, and vegan mayo.
Refrigerate until ready to serve. Serve cold.