From FDC Newletter Aug 23 2007 submitted by Niki & David Goldbecks AMERICAN WHOLEFOODS CUISINE
- 1 cup chopped or sliced cooked beets
- 1 cup chopped or sliced cucumber
- 2 chopped or sliced hard-cooked eggs
- 4 scallions, thinly sliced
- ¼ cup sour cream or whole milk plain yogurt
- lemon juice
- salt, pepper, possibly dill
Combine all ingredients, add lemon juice. You can substitute a simple vinaigrette for the sour cream and lemon juice.
There are (at least) two approaches to making this salad. You can cut and dice everything and toss it, in which case you will have a savory and nutritious salad, which can even serve as a lunchtime dish, accompanied by bread and cheese. Everything will become beet color. Or, you can slice the cooked beets, cucumbers and hard cooked eggs and arrange the colorful circles on a platter, scatter the chopped scallions on the top, and carefully nap the painterly arrangement with a vinaigrette (mustard vinaigrette goes well with beets).