1. Scrub beets, but do not peel. Place in a large pot and cover with water. Bring to a boil and cook until beets are tender (easily pierced with tip of a sharp knife), about 30 minutes. Drain in a colander and run cold water over the beets until they're cool enough to touch. Make a slight incision in each beet, then peel — the skins should slip off. Peel any remaining bits of skin. Grate beets into a medium-size mixing bowl.

2. Add garlic and olive oil and mix well to distribute. Add walnuts and dried plums and mix well. Serve at room temperature or chilled. (Store refrigerated in an airtight container.)

Source: Hannaford Fresh Magazine, September - October 2009