Svyokla S Orekhami I Chernoslivom (Beet-Nut-Prune Caviar)

1. 1

   Preheat oven to 375F.

2. 2

   Wrap the beets in aluminium foil and bake until tender (approximately 1-1/4 hours).

3. 3

   Meanwhile, bring the brandy to a boil in a small saucepan.

4. 4

   Pour over the prunes in a bowl and let soak for 30 minutes.

5. 5

   Remove the prunes from the brandy, reserving the brandy.

6. 6

   Finely chop the prunes and set aside.

7. 7

   When the beets are cool enough to handle, peel them and chop coarsely.

8. 8

   Process the beets and garlic in a food processor until finely minced but not pureed.

9. 9

   Transfer the beets to a bowl and add the lemon juice, 2 tbsp.

10. 10

    of the reserved brandy, the chopped prunes and walnuts.

11. 11

    Toss thoroughly with the mayonnaise and season with salt and pepper.

12. 12

    Cover and refrigerate for 6 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.