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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love beets and I especially love beets in a salad with dill. Grammy used to make this and I can remember her and Dad#2 arguing over how much of honey was needed, more garlic, more onion. Their gentle joshing over ingredients are tender memories of a loving mother and son. Ingredients:
8 beets, if they are medium sized between 2 and 3 inches in diameter (in my store it is two bunches) |
1/2 cup of apple cider vinegar |
1 large clove of garlic minced |
1 tbsp of clover honey |
1/2 cup of minced red onion |
2 scallions, white and green part |
1 medium cucumber, peeled, seeded, and chopped |
2 hard cooked eggs, peeled, chopped |
2 tbsp of fresh dill, stemmed and chopped |
2 cups of sour cream |
1/2 tsp of salt |
several fresh grinds of black pepper |
Directions:
1. Prep time includes 60 minute chill time.
2. Boil the beets, trimmed of greens but left with stem intact, whole for 20-15 minutes in slightly salted water.
3. Rinse under cool running water and rub off the skins.
4. Chop into a medium dice.
5. While still warm add the vinegar, garlic and honey to marinate.
6. Let sit for 30 minutes for the vinegar to absorb into the beets.
7. Prepare the remaining ingredients and add to the beets.
8. Chill very well.
9. Serve with lots of kibbitzing on a bed of greens.
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