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Full Online Book HomeLearning KitchenSalads And Dressings - Vegetable - Beet Salad
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Salads And Dressings - Vegetable -  Beet Salad Post by :Maxfreesurfing Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1526

Click below to download : Salads And Dressings - Vegetable - Beet Salad (Format : PDF)

Salads And Dressings - Vegetable - Beet Salad

6 beets
1 red onion, thinly sliced
1/2 cucumber, sliced
5 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon prepared horseradish
2 tablespoons dried dill weed
1/3 teaspoon salt
1/3 teaspoon ground black pepper


Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.

Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.

In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

Makes 4 to 6 servings
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2 1/2 pounds beets, with tops 5 teaspoons white balsamic vinegar, divided 1 teaspoon extra virgin olive oil 1/2 teaspoon freshly ground black pepper, divided 1/4 teaspoon salt, divided 1/3 cup thinly sliced red onion 1/4 cup fresh orange juice 2 1/2 cups (1/2-inch) diced peeled jicama 1/3 cup tangerine sections 2 cups trimmed watercress Preheat oven to 425 degrees. Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet in foil. Place on a baking sheet. Bake at 425 for 45 minutes or until tender. Cool. Trim off roots and stem; rub off skin. Cut
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