| 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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