Ingredients
- 3 lg. beets
- with their skins but stemmed
- washed
- and dried
- 1/3 cup brandy
- 7 pitted prunes
- 3 cloves garlic
- cut in half
- 2 tbsp. fresh lemon juice
- 3/4 cup walnut pieces
- finely chopped
- 3 tbsp. mayonnaise
- Salt
- Black pepper
- freshly ground
Instructions
- Preheat oven to 375F.
- Wrap the beets in aluminium foil and bake until tender (approximately 1-1/4 hours).
- Meanwhile, bring the brandy to a boil in a small saucepan.
- Pour over the prunes in a bowl and let soak for 30 minutes.
- Remove the prunes from the brandy, reserving the brandy.
- Finely chop the prunes and set aside.
- When the beets are cool enough to handle, peel them and chop coarsely.
- Process the beets and garlic in a food processor until finely minced but not pureed.
- Transfer the beets to a bowl and add the lemon juice, 2 tbsp.
- of the reserved brandy, the chopped prunes and walnuts.
- Toss thoroughly with the mayonnaise and season with salt and pepper.
- Cover and refrigerate for 6 hours or overnight.
- Makes about 2-1/2 cups.
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