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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad. Ingredients:
1 lb beet |
2 tablespoons lemon juice |
1 -2 tablespoon cider vinegar or 1 -2 tablespoon balsamic vinegar |
1 tablespoon toasted sesame seeds |
2 tablespoons minced onions or 2 tablespoons scallions |
1 teaspoon sugar |
salt and pepper |
Directions:
1. Cut leaves from beets leaving about an inch.
2. Scrub beets and place in pot of water.
3. Boil, then lower heat andcook about 30-45 minute.
4. Drain and rinse with cold water so you can slip off the skins.
5. Slice beets and toss with other ingredients.
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