Moosewood Cookbook, Mollie Katzen
An unusual and versatile variation on the beet salad.
5 - 6 medium beets (about 2-inch diameter)
2 -3 T. lemon juice
8 - 10 prunes, pitted and thinly sliced
2 - 3 medium cloves garlic, minced
2 ml1/2 tsp. salt
black pepper to taste
120 ml1/2 c. chopped walnuts
240 ml1 c. finely chopped pineapple (fresh or canned-in-juice)
Preheat oven to 400 degrees F. Wrap the beets in foil and bake until very tender (40 to 45 minutes). Rinse under cold running water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium sized bowl.
Add all the remaining ingredients and mix well. Chill until serving time.
We first had this as is. The next day I tried a spoonful in my bean burrito and it was good! The author suggests it could also be a filling for baked acorn squash.