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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.
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