Name: Russian Beet Salad (Katzen)
Ingredients: 8 Beets; 2.5inch diameter; 1/4 c Cider vinegar; 1 md Clove garlic; minced; 2 ts Honey; 1/2 ts Salt; 1/2 c Minced red onion; 2 Scallions with greens; minced; 1 md Cucumber; peeled and seeded and finely chopped; 2 Hard-boiled eggs; chopped, yolks are optional; 2 tb Minced fresh dill; 1 c Yogurt; up to 2 OR sour cream OR a combination; Fresh black pepper; to taste

He bears the keys – to Him we must go for admission into heaven. He is the door – through Him we must enter. He is the Shepherd – we must hear His voice, and follow Him, if we would not perish in the wilderness. He is the Physician – we must apply to Him, if we would be healed of the plague of sin. He is the bread of life – we must feed on Him, if we would have our souls satisfied. He is the light – we must walk after Him, if we would not wander in darkness. He is the fountain – we must wash in His blood, if we would be cleansed, and made ready for the great day of account.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Russian	Health	5	Servings

INGREDIENTS

8		Beets; 2.5inch diameter
1/4	c	Cider vinegar
1	md	Clove garlic; minced
2	ts	Honey
1/2	ts	Salt
1/2	c	Minced red onion
2		Scallions with greens; minced
1	md	Cucumber; peeled and seeded and finely chopped
2		Hard-boiled eggs; chopped, yolks are optional
2	tb	Minced fresh dill
1	c	Yogurt; up to 2 OR sour cream OR a combination
		Fresh black pepper; to taste

INSTRUCTIONS

Serves 4 to 5.
Trim the beets of their stems and greens, and place them in a medium-large
(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 medium-large
bowl. Stir until well-combined.
Rinse the cooked beets under cold running water as you rub off their skins.
Chop them into l/2-inch 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
diced 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 > eat-lf 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 EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 13,
1998

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