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Chef Don's
Favorite Salads and Dressing Recipes
Russian Beet Salad
Serves 4
1 1/2 lb. Beets
1/2 Onion, sliced thin
1/4 cup Carrot, grated
2 tsp. Garlic
2 Tbsp. Scallions
2 tsp. Dijon Mustard
1/4 cup Olive Oil
1/4 Cider Vinegar
1 Tbsp. Dill
Salt and Pepper to taste
Boil the beets until they are soft when pierced with
a knife. Cut the beets in half and slice. In a bowl combine the mustard
and vinegar. Add the oil in a steady stream. Add the dill, scallions,
garlic, salt and pepper and combine. Add the onions and carrot to the
beets and combine with the dressing. Refrigerate overnight. Serve on a
bed of lettuce.
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