Red Beet and Prune Tower recipe from Sunsweet®
Delicious Red Beet and Prune Tower and other great recipes from Sunsweet®
4 small red beets 5 oz Sunsweet® Pitted Prunes 5 oz cream cheese, 12% fat 2 green onions 1 walnut-sized piece of ginger 1 bunch dill salt, pepper

Rinse beets and cook in salted water for about 30 minutes. 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. 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 to 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.

To save time, use vacuum packed beets. This type of beet comes precooked and can be found in every supermarket in the produce section.

Nutritional Information
  • Total Servings 4
  • Serving Size 1/4
  • Calories per serving 196
  • Fat 12.5g
  • Cholesterol 38mg
  • Sodium 157mg
  • Carbohydrates 25g
  • Fiber 4g
  • Sugar 10g
  • Protein 4.5g
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Products Used in This Recipe
Pitted Prunes
D'Noir™ Prunes
Pitted Prunes