Russian Beet Salad With Sour Cream - cooking recipe

Ingredients

3 beets
1/4 cup sour cream
3 cloves garlic, crushed
1 cup grated Havarti cheese
1/2 cup finely chopped walnuts
5 tablespoons pitted prunes, cubed
salt to taste

Preparation

Place beets in a saucepan, cover with water, and cook until tender yet firm to the bite, 20 to 40 minutes depending on their size. Drain, peel, and coarsely grate.
Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. Season with salt.