Ingredients

  • 450 grams beets washed
  • 75 milliliters brandy
  • 110 grams prunes, unpitted pitted, chopped
  • 4 cloves garlic crushed, roasted
  • 45 milliliters lemon juice
  • 75 grams walnuts chopped
  • 40 grams mayonnaise
  • salt and pepper

Directions

1. Preheat oven to GM 5/190*C/375*F.
2. Wrap beets in foil and bake until tender, about 1 1/4 hours.
3. Meanwhile, bring brandy to a boil and pour over prunes. Let soak for 30 minutes. Remove prunes from the brandy, reserving the brandy. Finely chop the prunes and set aside.
4. When the beets are cool enough to handle, peel them and chop coarsely. Process beets and garlic in food processor until finely minced but not puréed.
5. Transfer beets to a bowl and add the lemon juice, 30 milliliters of brandy, chopped prunes and walnuts. Toss thoroughly with the mayonnaise and season with salt and pepper. Cover and refrigerate for 6 hours or overnight.

Notes
Notes:Original makes 10 servings at 3/4 cup each.


Categories
DishesSaladsCanapË, Side
Keywords
Side DishesSaladsCanapË
MacGourmet downloadBeet Salad with Walnuts and Prunes. To import, drag image to your MacGourmet recipe box.