Russian beet salad (katzen)

Yield: 5 Servings

Measure Ingredient
8 Beets; 2.5inch diameter
¼ cup Cider vinegar
1 medium Clove garlic; minced
2 teaspoons Honey
½ teaspoon Salt
½ cup Minced red onion
2 Scallions with greens; minced
1 medium Cucumber; peeled and seeded and finely chopped
2 Hard-boiled eggs; chopped, yolks are optional
2 tablespoons Minced fresh dill
1 cup Yogurt; up to 2 OR sour cream OR a combination
Fresh black pepper; to taste

Serves 4 to 5.

Trim the beets of their stems and greens, and place them in a medium-large (non reactive) saucepan. Cover them with water, bring to a boil, and cook until they are tender enough for a fork to slide in easily (about 25 minutes).

Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl. Stir until well-combined. Rinse the cooked beets under cold running water as you rub off their skins.

Chop them into l/2-inch bits, and while they are still warm, add them to the vinegar mixture. Let stand 30 minutes.

Add all remaining ingredients. Mix well, and chill until very cold.

Variations: Or roast beets, 350F, covered for about 45 minutes or more. Let stand until cool enough to handle. Just the beets with pickling juice, and diced jicama and/or firm tofu instead of the egg white. Serve yogurt mixed with cucumbers on side. Just this with mesclun.

>1995 :DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) Hanneman/Buster > eat-lf april98 Notes: *Excerpt from THE ENCHANTED BROCCOLI FOREST (Revised) by Mollie Katzen, 1982 1995 Ten Speed. TIME TIP: Boil the eggs at the same time as the beets; prepare the marinade in the meanwhile.

Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 13, 1998

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