Date: Tue, 03 Aug 93 11:31:47 PDT
From: Jan Gordon (jagordon@AGSM.UCLA.EDU)
From Sundays at Moosewood
or beet and horseradish ralad
I have made this a couple of times, we love it.
3 medium beets
3 tablespoons plain non fat yogurt
1 1/2 - 2 tablespoons freshly grated horseradish root (or 1 tablespoon
prepared horseradish, I use 2)
1/4 teaspoon salt
1/4 teaspoon sugar
dash freshly ground black pepper
Cut off stems of beet greens about 1 inch above the beet (wash and dry
green for later use)
Clean beets, do not remove roots, do not peel. Boil in water to cover
until easily pierced with a fork
When cooked beets are cook, cut off ends, rub off peel and cut into
julienne strips. Should be about 2 cups.
Blend yogurt with horseradish, salt, sugar and pepper. Add beats and
stir gently. Chill.
Cut beet greens or lettuce into strips. Arrange the greens around
outside edge of a bowl or individual salad plate and mound salad in the
Yummm, I always make a double batch.