Serving
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Beet & Onion Salad
Greek
  -   Kokinogoulia Salata
Serves
Effort:
Sched:
DoAhead:  
6 salad  
**
3+ hr  
Yes
A fine vegetable salad for anyone who likes beets (all right thinking folks). The onions give it a more complex flavor than plain marinated beets. This salad can be made a couple of days ahead of need.



2
10
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2
2
1/2
1/2
1/2
1/4
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#
oz
---
cl

c
c
t
t
---
Beets, small (1)
Onions, red
-- Dressing
Garlic
Bay Leaf
Olive Oil, ExtV
Wine Vinegar, red  
Salt
Pepper
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Make   -   (3+ hrs - 20 min work)
  1. If BEETS have tops, cut so there is about an inch of stem left. Place them in a pot with water to cover, bring to a boil and simmer until a sharp skewer will pass through the largest one without hitting a hard spot in the middle, about 25 minutes depending on size. Drain.
  2. As soon as the Beets are cool enough to handle, rub off the skins and stems (it's harder to do when they get cool).
  3. Cut Beets in quarters lengthwise if large, then crosswise about 1/4 inch thick. Alternately you can cut the beets into juliennes so they better match the onions in shape. Arrange in a non-reactive bowl.
  4. Quarter ONIONS lengthwise and slice thin crosswise. Toss in with Beets.
  5. Crush GARLIC and chop fine. Break Bay Leaves in half. Mix all Dressing items. Pour over the salad and toss.
  6. Give it a couple hours rest time if you can, turning a couple of times, or refrigerated overnight. Serve lightly chilled or just cool.
NOTES:
  1. Beets:   Small beets are sweeter and more tender than larger beets. Beets with greens are best. They are more expensive, but you can use the tops for delicious Beet Green Pesto and Marinaded Beet Stems. At worst the beets should be "tail on" and have some wilted stubble from their stems. Storage beets, cut flush at both ends, are generally suitable for compost, but not much else.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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