4 small red beets
5 oz Sunsweet® Prunes
5 oz cream cheese, 12% fat
2 green onions
1 walnut sized peace of ginger
1 bunch dill
1. Rinse beets and cook in saltwater for about 30 minutes.
2. Stir in 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.
3. 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.
4. 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 beet 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.
Preparation time: about 45 minutes