Vinegrette 'Beet Salad' ...the way my Mother/Grandmother made it

Beets, such deep red colour and so good for  you......it's that time in the garden when the beets are full and plump, ready to be harvested and cooked into many delicious and nutritious meals.  They can be boiled, roasted or grated and eaten raw in a salad.  Blood builders 'as my Mother used to tell us' while we were growing - of course as children 'beets' were not the best vegetable in our minds, we used to take them from our plates and 'colour our lips', prolonging the moment before we actually had to chew and swallow.  As an adult I have come to love beets as have my young adult children.  
My Mother made a salad that is called   'VINEGRETTE'  phonetically translated from the Russian language in English I would call it 'Beet Salad' but it is more that just a salad, it is a full meal deal.  Beets combined with cooked Romano/Italian beans, celery, onion, carrots, sauerkraut and more, to spice it up we mixed in fresh homemade horseradish that my Father would make  with horseradish dug from his garden.  What a kick it would give to this sweet and tangy salad, dressed with some oil, salt and pepper (oh, and a little pickle/sauerkraut juice).  This is a great salad to take along on a picnic or for travelling when you need a healthy filling snack.

VINEGRETTE

 

 

 

 



The ingredients you will need.

 Everything diced, sliced and ready to be mixed,  oil,

salt and pepper added and of course the pickle/sauerkraut juice.

Horseradish is added in each individual bowl to taste.

 

So pretty, like jewels ready to be worn.

 All that is needed is a slice of homemade bread.

 

 

VINEGRETTE  'Beet Salad' Recipe

 

4 cups cooked beets, diced

1/4 cup onion, chopped fine

1/2 cup pickles, chopped fine

1/2 cup sauerkraut, chopped fine

1/2 cup (1 apple) diced

1/2 cup carrot, diced fine

1 can Romano/Italian beans ( or any bean you like)

salt, pepper to taste

 Olive oil (or your favorite oil)

Horseradish grated (optional)

 

 Prepare beets, cook until tender.  Remove skins and dice.

Combine the rest of the ingredients in a large bowl, dress with oil, salt and pepper.

 Serve chilled.    Horseradish can be added to each individual serving as per taste.

Enjoy!

 

"It is not a question of whether you "have what it takes," but of whether you take the gifts you have -- they are plenteous -- and share them with all the world."Neale Donald Walsch