“One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut leaves from beets leaving about an inch.
  2. Scrub beets and place in pot of water.
  3. Boil, then lower heat andcook about 30-45 minute.
  4. Drain and rinse with cold water so you can slip off the skins.
  5. Slice beets and toss with other ingredients.

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