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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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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
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Directions:
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Preheat oven to 375°F. 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 puréed. 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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