Does anyone have beets left? I do! This recipe from Katie sounds really intriguing with prunes and pineapple in a beet puree. Thank you for sending this in Katie.
Amy Hetager, CSA Blogger
From the New Moosewood Cookbook
I tried a recipe from The New Moosewood Cookbook tonight that I just had to share because it is out of this world! It sounds a little weird, but believe me it’s wonderful. (For all those CSA members who still have lots of beets left…)
5-6 medium beets (2 to 2 1/2 inches in diameter)
2 to 3 tbsp fresh lemon juice
8 to 10 prunes, pitted and thinly sliced
2 to 3 medium garlic cloves, minced
1/4 tsp sea salt
black pepper, to taste
1/2 cup chopped walnuts
1 cup finely chopped pineapple (fresh or canned in juice)
Preheat oven to 400 degrees. Wrap the beets in foil and bake until tender, about 40-45 minutes. Rinse under cold running water as you rub off the skins. Trim the ends and coarsely grate. (A food processor fitted with the grating attachment does this easily.) Transfer to a medium-sized bowl.
Add all remaining ingredients and mix well. Chill until serving time.