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Salad: Beet - pareve, dairy

Posted by : Karen Selwyn

Beet Salad

7-8 medium beets
1/4 cup sour cream
1/2 teaspoon prepared white horseradish
1/2 teaspoon Dijon mustard
2 tablespoons mayonnaise
2 tablespoons scallions, minced including some of the green top
2 tablespoons chopped parsley or dill

Preheat the oven to 350 degrees.

Wrap each beet in a piece of foil, sealing tight.  Place all the beet
packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours.  Leave
the beet packages on the baking dish, but carefully pull open a corner
of the foil package to let the steam escape.  Let the beet packages sit
in this manner for 5-10 minutes. Carefully open the foil package more
fully. Let the beet packages sit in this manner for an additional 5-10
minutes or until the beets can be handled comfortably.  Slide your
fingers over the surface of the beets and the skin of the beets will
peel off easily.

Dice the beets.  Add the sour cream, horseradish, mustard, mayonnaise,
and scallion.  Toss gently to combine.  Refrigerate 1-2 hours.  Sprinkle
with parsley or dill before serving.

Source: THE JEWISH-AMERICAN KITCHEN
        Raymond Sokolov

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