Polish Beet Salad
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Polish Beet Salad


Poland   -   Surówka z Buraczków
Makes:
Effort:
Sched:
DoAhead:  		 14 oz
**
1-1/2 hrs
Best		 An excellent Beet Salad, simple but delicious, and easy to make. It can be made a couple of days in advance.

1
4
1
2
1/3
1/2
1/2
#
oz
t
T
t
t
t
Beets, small (1)  
Onion, red
Olive Oil ExtV
Lemon Juice
Salt
Sugar
Vinegar, white
Make   -   (1-1/2 hrs - 15 min work)
  1. Scrub BEETS but leave on at least an inch of leaf stems and the root. Boil in water to cover until just done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot.
  2. Cool the Beets one by one under cold running water, sufficiently to handle. Rub off the skins and cut out any grungy bits (they are much harder to peel cold).
  3. Slice Beets about 1/8 inch thick and cut slices into narrow strips.
  4. Quarter ONIONS lengthwise and slice fairly thin crosswise.
  5. Mix All Items well.
  6. This salad is best served at near room temperature.
NOTES:

  1. Beets:

      It is best to buy smaller beets, as large ones can be fibrous. Try for 3 inches or less. Beets with greens are more expensive than storage beets, but have better flavor. In any case, if without greens, the beets should at least show some life, like a bit of greens starting to sprout. Those that have the whole top cut off will be inferior in flavor due to long storage, and will bleed their redness into the cooking water. Don't ever use canned Beets.
  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
pgv_beetsl1 240206 inet var   -   www.clovegarden.com
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