Ingredients serves 4:
4oz/10 dkg raisins, 1 medium beet, 4oz/10 dkg walnut meat, 1 large carrot, 4oz/10 dkg grated Trappista cheese (jack, Colby, possibly mild white cheddar comes closest), 6 tablespoon or so mayonnaise, 2-3 cloves garlic

Soak the raisins in lukewarm water. Wash the beet thoroughly and cook in lightly salted water. Let cool, peel and grate into large pieces. Crush the walnuts in a mortar and pestle (it is a great deal more aromatic this way than chopping them with a knife). Clean the carrot and grate into large pieces. Mix with the drained soaked raisins. Layer the ingredients on a large flat plate or 4 smaller ones. First layer the raisins and carrots and spread thinly with about 2 tablespoon mayonnaise. Sprinkle with the grated cheese, distributing the crushed garlic over it, followed by mayonnaise again and the beets mixed with the walnuts. Spread with mayonnaise and top with the remaining walnuts to garnish.

Although a departure from the original recipe, nevertheless a delicious alternative, is to spread the layers with horseradish mayonnaise instead of simply plain mayonnaise. In addition, we may substitute diced prunes instead of the raisin combination.

Preparation: 15 minutes + cooking time for beets
Calories per serving: 498
Skill: Easy to prepare