Wednesday, May 30, 2007

Beet Salad, by Jenifer

Beet Salad:
1 1/2 lbs small beets1/2 vinegar4 green onions (chopped)1/2 c. diced celery1/2 c. green pepper, diced1/2 c. chopped walnuts2 cloves garlic, minced1/3 c. walnut oil 3 tbl. rasperry vinegarsalt, pepper
~Scrub beets- remove tops and ends
~In ~saucepan put beets, vinegar, and enough water to cover;cook until tender (drain)
~When beets are cool enough to touch- remove skins (under running water)
~Cut into 1/2" cubes and combine with remaining ingredients- allow to marinate at room temp tor 2 hours
~Serve on bed of lettuce

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