• 3 large beets, stemmed, washed and dried
  • cup brandy
  • 7 pitted prunes
  • 2 tablespoons fresh lemon muice
  • ¾ cup chopped walnuts
  • 3 tablespoons mayonnaise
  • 3 cloves garlic, peeled and cut in three or four pieces
  • salt and pepper


Preheat oven to 375°. Wrap the beets in aluminum foil and bake until tender, about 1 1/4 hours. Meanwhile, bring the brandy to a boil and pour over the prunes, letting them soak for at least 30 minutes. When the beets are cool enough to handle, peel them and chop them coarsely and place in the bowl of a food processor. Add the remaining ingredients including the brandy that the prunes soaked in except for the mayonnaise. Pulse in the food processor until the texture is the way you want it to be. Remove and place in a bowl and stir in the mayonnaise. Chill several hours before serving. Really is better the next day.

appetizers, beets, spreads
beets, spreads, appetizers