Classic Beet Salad with Walnuts and Prunes

Begin by submerging the beets in a saucepan, ensuring they are fully submerged in water. Next, bring the mixture to a rolling boil before gradually reducing the heat to a medium setting and letting it simmer for approximately 20 minutes, or until they are tender enough to be pierced with a fork. Remove the saucepan from the heat and carefully drain the water, taking care to remove any remaining peels. Submerge the beets in cold running water until they have cooled sufficiently to handle, then use a box grater to shred them using the largest setting. Transfer the grated beets to a serving dish.

Combine the chopped walnuts, prunes, and minced garlic in a bowl, stirring until they are evenly mixed. Then, add the mayonnaise to the mixture and stir until it is fully incorporated. Finally, season the beet mixture with salt to taste.