Red Beet and Prune Tower


  • 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 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 pre-cooked and can be found in every supermarket in the produce section.

For more great Prune recipes, visit!


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