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beet-salad recipe

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.
 kwlacto lacto