Monday, May 20, 2013

Beet Salad

This is a down to the basics, very traditional and quite delightful salad. A favorite of Troy's, whenever he's along on a grocery trip he continually purchases a bag of beets hoping that I'll make him his own batch of salad. I then use them to make roasted beets or beet pesto... Well, this time his wish came true. A great side to accompany grilled kielbasa, it will make a summer grill-out all the more perfect.

Beet Salad (Sałatka z Buraków)
Serves 6

4 medium beets, scrubbed
1/4 cup apple juice
1/4 cup cider vinegar
1 tablespoon honey
3/4 teaspoon fennel seeds
1/4 teaspoon ground ginger

Trim root ends of beets and rub with olive oil. Place on a baking sheet and bake at 350°F (176°c) for an hour. Let stand until cool. In a large bowl, combine the juice, vinegar, honey, fennel seeds and ginger. Coarsely shred beets into the bowl (discarding beet skins) and stir to combine. Refrigerate for at least 4 hours to let flavors develop.



  1. Thanks, I like the cider addition. We're making it tonight!