Beet Salad

Summary

Yield
Servings
Prep time1 hour

Description

Contributed by Michael Collier

Ingredients

2bnbeets
1⁄2cred onion (minced or finely chopped)
3Tvinegar
3Tolive oil
1pnsalt
1tcaraway seeds
1pncinammon
1⁄2tlemon peel
1pnground cloves (optional)
1tsugar
1cmango
2Tpickled ginger
  fresh mint, parsley, and chives

Instructions

Boil beets in water until tender, about 20-40 minutes. Drain, cool, peel. Next, dice or slice beets thinly. You may want to save the cooked beet juice as it is an excellent tonic. Combine all remaining ingredients and add to beets. Toss, refrigerate and enjoy.

Notes

For the vinegar, I use an equal parts mixture of apple cider, rice, and wine vinegars. Occasionally, I substitute mango for papaya, shredded carrots, and/or blue cheese.

© Poughkeepsie Farm Project. All Rights Reserved. Contact Us