Beet Salad with Pineapple

Wash the beets, wrap them tightly in foil, and roast in the oven for 1–1.5 hours depending on their size (or boil in a pot). Let cool.

Grate the cooled beets on the finest grater setting (into a purée).

Cut the canned pineapples into very small cubes.

Chop the walnuts in a food processor (or mince very finely with a knife).

Combine the beets, canned pineapples, walnuts, and sour cream (or mayonnaise), season with salt, and mix well. Spoon into individual serving bowls and refrigerate. Before serving, the beet salad can be garnished with pineapple.