Thursday, January 18, 2007

Cold Beet Borscht Salad

Adapted from Fruit and Vegetable Stand by Barry Ballister

I adapted this from a 1987 edition of this book. I notice that there is a new and updated book by Mr. Ballister, which I am not familiar with but, apparently, concentrates on organic produce.

Serves 4 - 6 depending on whether you're using it as a salad or a condiment

I actually adapted this recipe by mistake.  I read the recipe wrong, and this is how I made it.  It turned out I liked it just fine this way and have been eating it like this for a long time.  It sounds like nothing much, but it's very good and very pretty.

4 to 6 medium beets
Sour cream

Cut beet tops off (not the root ends), and wash the beets. Wrap the beets in aluminum foil, and bake in a preheated 400-degree oven for one hour.

Remove beets from the oven. Open the foil carefully so you don't burn youself. Let the beets cool a little, then slip off the skins. It might be easiest to do under cold running water.

Slice, dice, or quarter beets depending on your preference. Chill.

Serve with dollops of sour cream. Alternatively, toss diced, chilled beets with sour cream. For some reason, I always find this diced version to be especially good for a summer luncheon - but it would be good anytime.

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