Go Back
–+ servings

Raw beet salad

From Judi and Barbara, Carnegie Hill CSA
This salad resembled the Saturday afternoon offerings in Catskills hotels when I was growing up, when kosher requirements forbade cooking on the Sabbath.
No ratings yet
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Eastern European Jewish
Servings 6 half-cups

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
 

Keyword appetizers, budget-friendly, eggs, gluten free, lunch, no-cook, quick, salad, vegetarian