Passover Beet Salad

Passover Beet Salad

No one has requested this but I wanted to share a recipe I made up last
night for my Passover Sedar. It was delicious.

Beet Salad

2 good-sized beets
2 Tbs olive oil
2 Tbs rice vinegar
4 oz feta cheese
2 dollops (2-3 Tbs) of sour cream (used twice)
1 teaspoon mustard
fresh herbs

(Ingredients note for Passover: my meal had no meat so some of my dishes
contained dairy. Rice is traditionally not acceptable for some Jews
during Passover but I eat it occasionally. Any bland vinegar will do.)
Remove beet tops from beets, leaving an inch or so of them on the root.
Wash beets well. Place in a pot and cover with water. Bring to a boil
and cook. Test the beets with a fork until you can get the fork in about
1/2 an inch. You want the beets cooked well enough for the skins to slide
off easily but not for the flesh to get mushy. Put the beets into cold
water (you may need to add additional cold water...and I recommend letting
the tap run) and slide off skins with your fingers. If they don't slip
off easily, cook them longer. Let beets cool and then use a hand grater
to cut them into pieces. You want around pizza cheese size to about 4
times that size. You may have to stop in the middle a couple of times to
let the beets cool. Add a good olive oil and vinegar to the grated beets.
I used them in about equal amounts, maybe heavier on the oil. About 2 Tbs
of each. Adjust to taste. Toss.

Add 2-3 teaspoons (1 dollop) sour cream and 1 teaspoon mustard (a good
Dijon). Adjust to taste but don't make too creamy. Mix. Add feta
cheese, crumbled into tiny pieces. Mix. Put the beets into the
refrigerator until you're ready to serve them. Serve cold. I only soaked
the beets for a couple of hours, but the leftovers are great today so I
think in the future I would make this salad a day in advance. Just before
serving, top with a dollop of sour cream and then top that with some fresh
chopped herbs or edible flowers. I used wild onion flowers because they
are all over my yard, but dill would work well too. The salad is very
rich; about half of it made 3 people very happy.

Cyndi
cnorman@best.com
http://www.best.com/~cnorman/recipes.html
/>
Source:
Newsgroups: rec.food.recipes