Root Recipes

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

| September/October 2008

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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






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