1cup nuts or seedswe used NZ hazelnuts and sprouted, roasted sunflower seeds
saltto sprinkle if you want it
1/4red onionfinely sliced
Preheat the oven to 180 degrees celcius
Cooking your beets
Wrap beets individually in baking foil and pop them into the oven for 45-60 minutes. At 45 minutes don your oven mitt and check one for tenderness by sticking it with a fork. The fork should require very little pressure to pierce the beet but there should be still some basic firmness.
Once done, unwrap the beets, then one by one, hold them under cold running water and rub the skins off.
Cut beets into your desired size cubes.
The dressing can be prepared while the beets are cooking.
If your prunes are hard, soak for 10 minutes in hot water
Finely cut the prunes and mix all ingredients in a bowl
Add the red onion and nuts to the beets, then stir the dressing through.
This recipe is great warm or cold, and also keeps for up to five days in the fridge. It works as a side dish or you can add some protein and make a real meal of it.I have also made this salad with a bit more lemon juice and using 2 tsp sugar instead of the pineapple and it was also very nice.