Monday, 24 May 2010

Beet & Radish Salad

Last years roots with this years roots go well together. What can I say? It's a nice, easy salad.

4 servings
20 minutes prep time - plus time to cook & cool the beet & chill salad

1 large beet
12 to 16 red radishes, slivered
1 stalk celery, chopped fine
1 green onion

¼ cup yogurt or sour cream
the juice of ½ lemon
½ teaspoon mustard or horseradish
salt & pepper

Cook the beet, either by boiling it for about 40 minutes or by wrapping it in foil and roasting it at 350°F for about 40 minutes. Let it cool, then peel and grate it.

Wash and trim the radishes and cut them into slivers. Wash and trim the celery and green onion, and chop them.

Whisk together the yogurt or sour cream, the lemon juice, the mustard or horseradish, and a bit of salt and pepper. Toss with the vegetables. You can serve it at once but a half hour or so in the fridge will help the flavours blend.

Last year at this time I made Pea Shoots & Green Onions and Chocolate Ganach Frosting. Um, not together. Seperately.


Kevin Kossowan said...

If you're eating your last years' beets, I'm envious, and am even more highly motivated to wrap up construction of our root cellar.

Ferdzy said...

Well they are last years beets, but I bought them, so don't get too excited.

Sophie said...

MMMMMM,...a stunning dish!! I so love the rose purple colour!

Yummie food!

robin said...

yummy, beautiful and easy - the perfect combo!