Exotic Red Beet Salad – Recipe
It’s time to start getting my garden ready for winter…summer is almost over…so, I am using up all the veggies which are ready to harvest at this time.
I do not enjoy canning my vegetables, but I 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 a few red beets, to allow more space for the others to grow and expand.
I use beets in soups, borscht, and salads.
Today I will share a recipe for a delicious red beet salad.
Even if you have never been a big fan of red beets, I highly recommend this recipe, and I am sure you will LOVE it.
I had this salad at my friend’s house and loved it much more than the regular red beet vinaigrette we prepare at Easter, hence it became my favorite way to use red beets in a salad.
Ingredients
- 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
Instructions
- 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.
- Rinse.
- 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.
Notes
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.
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