Salade de blettes (beet salad)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | pounds | Beets |
| ⅓ | cup | Vinegar or lemon juice |
| 2 | tablespoons | Vegetable oil |
| 3 | tablespoons | Minced parsley |
| 20 | Milliliters | |
| Salt and pepper to taste | ||
| Garlic -- minced | ||
Directions
Leaving tbe beets whole and unpeeled, with one inch of stem and the rot attached, scrub them thoroughly and boil them gently in water to cover untill just tender, for 30-60 minutes, depending on size.
Drain, peel, and cut the beets into strips. Blend the Season them with salt and pepper, chill them well to serve Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman