RECIPE: Turn up the beet! Make this unique and delicious beet salad this weekend
My mom’s friend Polly is Russian and is a vegetarian. She is also an amazing cook and has shared many delicious recipes with us over the years.
This recipe is new to me and I absolutely loved it!
Beets and carrots are in season now so give this unique flavour bomb a go. It is also a spectacular fuchsia colour and looks gorgeous on your summer table or in your picnic basket.
Polly’s Beet Salad
4-5 large beets, cubed - approximately 5 (save ¼ cup beet water)
2-3 large carrots, sliced
1 sliced tart apple cubed
3-4 large dill pickle, diced
1 can cannelloni beans, drained & rinsed
2 Tbsp horseradish (not creamed)
3 Tbsp vegetable oil
Salt & Pepper
Boil the carrots and beets until just fork tender.
Strain and run cool water over to stop the cooking process.
Cube carrots and beets and then prepare the other items.
Mix together and season with salt and pepper.
If you have edible flowers handy, this is the salad to dress up!
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