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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use this recipe as a stuffing for baked acorn squash, put it in a sandwich with cream cheese, or eat it straight as a side. Leftovers keep for at least 1 week. From The Moosewood Cookbook. raw beets, lemon juice, prunes, garlic, black pepper, walnuts, fresh or canned-in-juice pineapple cvt Ingredients:
5 (medium) beets |
2 tbs. lemon juice |
8 prunes, thinly sliced |
2 (medium) cloves garlic |
1/2 tsp. salt |
1 black pepper to taste |
1/2 cup finely chopped (english) walnuts |
1 cup finely chopped pineapple (fresh or canned-in-juice) |
Directions:
1. Preheat oven to 400. Wrap the beets in foil and bake until very tender (40-45 min.).
2. Rinse under cold running water as you rub off the skins.
3. Trim the ends and coarsely grate (or use a food processor with the grating attachment). Transfer to a medium-sized bowl.
4. Add all remaining ingredients and mix well. Chill until serving time.
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