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Russian Beet Salad

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Servings
4
Servings
4
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
  • 8 medium-large beets
  • 1/2 cup Clover Valley Farms Herb Infused Vinegar
  • 1 clove garlic crushed
  • 2 t honey
  • 1/2 cup minced red onion
  • 2 scallion whites and greens minced
  • 1 medium Cucumber seeded and finely chopped
  • 2 hard-boiled eggs chopped
  • 2 T fresh dill minced
  • 2 cups mixed sour cream and yogurt
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Boil the beets, whole, for about 20-25 minutes.
  2. Rinse under running water as you rub off their skins.
  3. Chop into ½ inch bites and while they are still warm, marinate them in vinegar, garlic and honey.
  4. Let stand 30 minutes.
  5. Add all remaining ingredients.
  6. Mix well, and chill until very cold.
Recipe Notes

From The Enchanted Broccoli Forest, Mollie Katzen. Enchanted Broccoli Forest is the second cookbook from one our favorite cooks, Mollie Katzen, author of The Moosewood Cookbook.

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