Prep Time
90 minutes
Cook Time
30 minutes
Yield
8 Servings
Ingredients
3 tablespoons lemon juice
1⁄2 teaspoon salt
6 beet
9 prunes
black pepper
1⁄2 cup walnuts
1 cup pineapple
3 cloves garlic
Instructions
Preheat oven to 400 degrees. Wrap the beets in foil and bake until very tender (40-45 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 remaining ingredients and mix well. Chill until serving time.
Use this recipe as a stuffing for baked acorn squash, put in a sandwich with cream cheese or eat it straight as a side. Leftovers keep for at least 1 week.