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 (12155)
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.
   
   

Categories

Fruits, Nuts, Vegetables, Side Dish, American, Eastern European, Bake, Chill, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber Very high in manganese High in potassium Very high in vitamin C

Bad points High in sodium Very high in sugar