Raw beet salad
From Judi and Barbara, Carnegie Hill CSAThis salad resembled the Saturday afternoon offerings in Catskills hotels when I was growing up, when kosher requirements forbade cooking on the Sabbath.
Ingredients
- 1 lb beets peeled and grated
- 1 minced shallot
- 2 tsp Dijon mustard
- ¼ cup sour cream
- Lemon juice to taste
- Chopped dill to taste
- ½ head cabbage shredded
- 1 hard boiled egg chopped
- parsley for garnish
Instructions
- Click here for instructions (Stoneledge Farm)