Boil the beetroot in boiling water for half an hour, cool, peel, and grate on a medium grater. Arrange in a suitable bowl.

Soak the walnuts in boiling water and cool them. The shells can then be lightly crushed by hand. For rich flavor, toast the shelled walnuts on a dry pan for 3-5 minutes.

Chop the cooled walnuts with a knife into medium-sized pieces and add to the beetroot.

Rinse the prunes well with cold water, if they are too dry, soak them in water for 5-7 minutes.

After that, dry them gently with paper towels, and cut them into medium slices in the bowl.

Then add the pressed garlic clove. Fresh garlic will give the taste a slightly spicy flavor.

Add mayonnaise. Mayonnaise can be mixed with sour cream if desired.

Use a wooden spoon to mix all the prepared ingredients. Taste and add salt to taste.

Beetroot salad with walnuts and prunes is ready. Serve in a regular salad bowl, sprinkling chopped walnuts on top.

You can use a culinary ring to give the salad a festive look by placing the ring on a serving plate and filling it well with the salad mix.

Then carefully remove the culinary ring and decorate the top with parsley. The salad will look great on any festive table.