September 16, 2015

Creamy Beet Salad

On the Menu Today~
Creamy Beet Salad

Want a new and delicious way
to eat Fresh Beets?
Give this recipe a try...

Creamy, Tasty and
Pleasantly Different..

Creamy Beet Salad
Creamy Beet Salad
Just look at the gorgeous color of
Creamy Beet Salad

While researching recipes for an upcoming post...
I "stumbled upon" a fantastic blog called:
Natasha's Kitchen

Creamy Beet Salad

Creamy Beet Salad

  • 4 medium beets
  • 1/4 cup red onion, finely chopped
  • 4 to 5 tablespoons olive oil style mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
Cooking Directions

  1. Wash beets, remove greens. Boil beets with skin on for about 1 hour or until easily pierced with a fork. Drain, rinse under running cold water. When beets are cool enough to handle, peel off skin. Using a mandolin or knife, julienne beets into thin matchsticks. Place beets in a large bowl, top with onion. In a small bowl, stir together salt, pepper, sugar and mayonnaise until creamy. Pour over beets and onion. Stir, refrigerate salad for about an hour to blend flavors.

Beets, Salad

*Beets can be made 2 to 3 days in advance. Store in the refrigerator until ready to use.
*Save beet greens. Make beet greens in the same way you would collard greens.

Natasha's Kitchen is packed full of delicious recipes,
tips on family life and is full of beautiful photos.
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