Exotic Red Beet Salad – Recipe
I do not can any of my vegetables, but I do freeze parsley, dill, basil and sorrel.
I tried freezing chives last year, but the process changed their taste more than I cared for.
Today, I pulled out few red beets, to free up some space for the other ones.
I use beets in soups, borscht, and salads.
Today I will share a recipe for a delicious red beet salad.
Even if you never were a big fan of red beets, you should give this one a try, and I am sure you will LOVE it.
I had this salad at my friend’s house, and could not believe that red beets were the main ingredient, since all the other flavors added a very unique taste, and texture to this salad.
- 3-4 small red beets, cooked and grated on a large eye grater (1 cup)
- 3 cloves of garlic, minced ( I love my garlic chopper)
- 1 Tbs red wine vinegar
- 1 Tbs mayonnaise (or Greek Yogurt) see TIP below
- 1 Tbs sour cream
- 3 pitted prunes (or 1 Tbs raisins), coarsely chopped
- 1 Tbs walnuts, coarsely chopped
- 1/3 tsp black pepper
- Pinch of salt
- Trim off leaves and roots from beets.
- Rinse under running water.
- Place beets in a pot, and fill the pot 3/4 full with cold water.
- Bring to boil, cover, and cook until beets are soft (about 45 minutes).
- Drain water, and let beets cool down.
- Scrape off their skin, and trim any rough spots.
- Shred on a grater with large eyes, or in a food processor.
- Mix in all remaining ingredients.
- You may serve the salad immediately, or cover and refrigerate for an hour, or overnight, for the flavors to blend.
TIP: If you plan to use Greek Yogurt rather than mayonnaise, you might want to use a little less of the wine
vinegar, depending on your own taste.