Farm Direct Coop Recipesor. . . what you can do with your share!

By Salem Depot Member Sandi Peaslee

Here is a recipe I found in the 7/29/09 Boston Globe. I tried it and it was delicious.

• 1 bunch beets, stem ends cut short and leaves removed.
• 1 tablespoon prepared white horseradish
• 1 tablespoon mayonnaise. (I used vegan mayo and it tasted just fine)
• 1 teaspoon Dijon mustard
• 1 teaspoon white or white wine vinegar
• 1 tablespoon capers (I added these to the recipe, so it’s optional)

1. Combine beets in large saucepan with water to cover and large pinch of salt and bring to boil. Lower heat and simmer for 45 minutes to 1 hour, depending on size of beets. Test for doneness with a fork.
2. In large bowl that will hold all of the beets, combine the next five ingredients. When beets are done, drain off water and add cold water to the pan. Let beets sit until they are cool enough to slip off the skins with your fingers.

3. Cut the beets into ½-inch wedges and add them to the dressing. Toss well and taste for seasoning. I found they didn’t really need any more salt but I added pepper. Cover and chill for 30 minutes. Serve cool or at room temperature. I served them on salad plates on a bed of lettuce.