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Beet Salad, Sweet and Sour II (P, KLP, TNT)
Source: "Jewish Cooking," by Marlena Spieler
Serves: 4 to 6

4 to 6 cooked beets
1 to 2 tsp. sugar
1 to 2 tablespoons balsamic vinegar
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
Leaves from 1 bunch fresh mint, thinly sliced

Slice or dice the beets. Put into a bowl. Add the sugar, vinegar, lemon juice, olive oil, and a pinch of salt and toss together to combine. Add half the mint and toss until well combined.

Chill in refrigerator for about 1 hour. Garnish with remaining mint when serving.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A