Tangy Beet Salad

The marinating is what makes a difference and allows the beets to pick up their zing.

• 1 pound red beets, cooked and peeled
• 4 tablespoons vinegar
• 3 tablespoons water
• 3 - 4 tablespoons olive oil
• 1/2 teaspoon sugar
• 1 teaspoons caraway seeds
• 1 small onion, finely chopped
• 1/2 teaspoon ground cloves
• 1 bay leaf
• Salt and pepper to taste

METHOD

Mix together all ingredients, except beets. Mix in a food processor until emulsified.

Slice beets thinly. Pour dressing over beets and refrigerate for at least 3 hours to absorb the flavors.

Remove bay leaf when ready to serve.

Serves: 4

Contributor: Sue Schmidt

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recipe from www.inmamaskitchen.com

 

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