Root Recipes

These root recipes will help you make the most of your harvest.


| September/October 2008


MAIN ARTICLE 

RENEE'S BEET AND GREEN APPLE SALAD

5-6 medium to large beets (about 1½ pounds)
½ small red onion, chopped
2 tart green apples, cut in halves, cored and thinly sliced, unpeeled

Dressing:
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon horseradish
1½ teaspoons red wine vinegar
¼ teaspoon celery seed
2 tablespoons vegetable oil
2 tablespoons olive oil
½ teaspoon salt
Freshly ground pepper to taste

Garnish:
1/3 cup chopped green onions
2 tablespoons chopped fresh dill



Wash beets, but do not peel. Place in saucepan and cover with water. Bring to boil, reduce heat, cover and cook until tender when pierced with sharp knife. Cool, peel and cut in half, then slice halves into thin slices. Place beets in salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish and serve. Yields 6-8 servings.

ANN'S BEET PICKLES







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!

LEARN MORE











Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265