Russian beet salad (katzen)
5 Servings
Ingredients
| Quantity | 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 | ||
Directions
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