Russian Beet Salad
  • 8 medium-large beets
  • 1/2cup Clover Valley Farms Herb Infused Vinegar
  • 1clove garliccrushed
  • 2t honey
  • 1/2cup minced red onion
  • 2 scallionwhites and greens minced
  • 1 medium Cucumberseeded and finely chopped
  • 2 hard-boiled eggschopped
  • 2T fresh dillminced
  • 2cups mixed sour cream and yogurt
  • salt and pepper to taste
  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.