Red Beet and Prune Tower
Preparation
45
minutes
Servings
4
persons
Nutrition
216
calories
Ingredients
4 small red beetroots150 g SUNSWEET prunes
150 g low-fat cream cheese
2 green onions
1 walnut sized piece of ginger
1 bunch dill
Salt
Pepper
Instructions
- Rinse beets and cook in saltwater for about 30 minutes.
- Stir cream cheese until creamy. Clean green onions, rinse and cut finely. Peel ginger and grate. Rinse dill, shake dry and chop finely; keeping a few sprigs for garnishing. Mix cream cheese with green onions, ginger and dill and season with salt and pepper.
- Drain beets, rinse with cold water and peel. Cut a slice of the top and bottom of the beet, so it can stand up on a plate without rolling away. Dice the segments you just cut off and set aside. Slice the beet horizontally through the center.
- Place the lower beet slice on a plate. Top with all but cream. Push 1-2 prunes gently into the cream and cover with beet top. Spread the rest of the cream cheese and the remaining prunes on top. Garnish with beetroot cubes and dill and serve.
Tip: To save time, use vacuum packed beets. It is precooked and can be found in every supermarket in the produce section.
Recipe Categories
Sides and Salads, Starters and Appetizers,
