Red Beet and Prune Tower

Red Beet and Prune Tower

Red Beet and Prune Tower

Prep Time 15 Minutes
Cook Time 30 Minutes

Calories per seving 196

Fat 12.5g

Cholesterol 38mg

Sodium 157mg

Carbohydrates 25g

Fiber 4g

Sugar 10g

Protein 4.5g


  • 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.