Beet caviar with walnuts and prunes

This is an appetizer which may also be served as a salad. We usually eat it on crackers, or on small pieces of bread.

3 large beets

Wash, cut off stems, dry. Wrap in foil, bake in moderate oven 1 1/4 hours or until tender. When cool, peel and chop coarsely.

Process until finely minced but not pureed

Cover and refrigerate six hours or overnight

3 cloves garlic

cut in half

1/3 cup brandy

Bring brandy to boil, pour over prunes, soak 30 minutes. Chop prunes finely, and reserve 2 tablespoons brandy.

mix in

7 prunes

pit

2 tablespoons lemon juice

3/4 cup walnut

finely chopped

3 tablespoons mayonnaise

toss thoroughly

salt and pepper

season