Here is a tasty, protein-filled, salad recipe for those remaining beets in your garden. The textures and flavors are excellent together---especially with fresh beets. I recommend doubling the recipe for those wanting 'seconds'.
Harvard Beets and Boiled Eggs
- Trim and boil 3 cups of medium-sized beets 45 minutes to 1 hour. Cook, peel and slice. Save liquid.
- In a sauce pan cook 1 cup of reserved juice, 1/4th cup vinegar of your choice, and 2 Tblsp. of raw honey.
- Add 2 cloves, 1/2 tsp. of salt, 3 peppercorns and 1 bay leaf.
- Add soft-boiled eggs and onions as desired.
- Marinate for 2 days, covered in the refrigerator, for full flavor.
- Serves 3 easily as a side dish.
- Enjoy!
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