Monday, 28 October 2013

Beet & Egg Salad

This was a simple little salad to put together, but it made good use of some of the vegetables now coming of our garden. I found the original recipe in a cookbook from around 1890, and have expanded it a little - yeah, that was a really simple recipe.

I garnished mine with a few sliced olives, which I thought was a nice touch.

2 to 4 servings
15 minutes prep time but allow 2 hours for cooking and cooling

Beet and Egg Salad

Make the Dressing:
2 tablespoons apple cider vinegar
 1 tablespoon sunflower seed oil
1/2 teaspoon Dijon mustard
salt & pepper to taste

Whisk or shake together in a small bowl or jar.

Make the Salad:
4 medium beets
1/4 cup sliced sweet onion
1/2 cup (1 small) sliced fennel bulb
OR 2 stalks of celery
2 large eggs

Cook the beets in advance by putting them in a pot with water to cover them generously, and boiling them until tender, about 40 to 45 minutes. Alternatively, wrap them in foil and bake them at 350°F for a similar or slightly longer amount of time. Let them cool, peel them and slice them.

Peel and slice the onion. Trim and slice the fennel or celery, into fairly thin, fine slices. Put them in a shallow dish, and salt them heavily. Set them aside for about half an hour, then rinse them well and squeeze them gently dry.

Put the eggs in a pot with cold water to cover. Bring them to a boil and boil them for one minute, then turn off the heat and leave them, covered, for 10 minutes. Put them in cold water until cool enough to peel. Peel them.

Arrange the onion and fennel or celery on individual plates, and arrange the beet and egg slices over the top. Less decorative, but probably a bit easier to eat would be to chop the beets and eggs finer, and mix them with the onion and fennel.  Either way, then drizzle the dressing over the top of the salad.

Last year at this time I made Pork with Fennel & Peppers

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