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Sunday, July 8, 2012

Easy Beet Salad Recipe

The family and I are off on a 5 day trip. Mike isn't working this week, so we were invited to stay at a relative's apartment in prime tourist area. (Yup, same place as our trip last year. I love having this vacation available to us without needing to pay high prices for hotels or other lodging!) Today is the big day! I can't wait to tell you all about our trip when we get back! (Yes, this time the trip is with the husband, not myself with 3 kids!)
In the meantime, I've scheduled a bunch of delicious recipes to share with you for your pleasure while I'm gone. (I'll still be checking my email and responding to comments as much as possible, though my internet presence won't be the same as usual.)

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Remember I told you about my friend, Bianca, temporarily living next door? Well, one day, I spur of the moment decided to make a bonfire and have a barbecue with Bianca and another friend, potluck style. Bianca brought along the most delicious beet salad, so different than the sweet and sour beet salads or sour and spicy beet salads that I've had before. It was a sure crowd pleaser!
When we asked Bianca what was in her beet salad, she assured is that it was very, very easy.
It absolutely is! Since getting the recipe, I've made it a few times; it's my new favorite way to make beets. I hope you enjoy it as much as I do.

Easy Beet Salad Recipe

Ingredients:
3 large beets
1-2 heaping tablespoons mayonnaise (I use my homemade mayonnaise)
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 cup chopped fresh coriander/cilantro or fresh dill. If using dry, use 1/6th of a cup.


Instructions:
1. Boil your beets until they're completely soft. I cook mine in a pressure cooker.


2. Peel the beets. If the beets are ready, the skin should slip right off, no need for a knife.


3. Grate the beets.


4. Add the mayo, one spoon at a time, making sure there is enough mayo to cover the beets, but not too much so it isn't "gloopy".


5. Add the salt, garlic, and chopped or dried herbs. Mix well.


Serve chilled.


What is your favorite way to make beets? Or are you of the variety that hates beets? Does this seem like a recipe you'd try?

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