Recipe - Russian Beet Salad (Katzen)

8 Beets; 2.5inch diameter
One fourth cup Cider vinegar
1 md Clove garlic; minced
2 teaspoon Honey
One half teaspoon Salt
One half cup Minced red onion
2 Scallions with greens;
minced
1 md Cucumber; peeled and seeded
and finely chopped
2 Hardboiled eggs; chopped,
yolks are optional
2 tablespoon 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 mediumlarge
(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 mediumlarge
bowl. Stir until wellcombined.

Rinse the cooked beets under cold running water as you rub off their skins.
Chop them into l/2inch 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
minced 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 eatlf 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 13,
1998