Olympic Countdown – Vinegret – Beet Salad

It’s hump day and I’ve just done all my shopping for Friday’s Olympic Opening Ceremonies dinner party menu.  Tomorrow I will begin cooking by boiling the beets for the Beet Salad or “Vinegret” as it’s known in Russia!   By planning ahead (c’mon, it’s what I DO!) it will make it super easy to put everything together on Friday evening after I wrap up my work week. As always, I like to take an idea of a recipe and put my own spin on it.  I know borscht, or beet soup, is a Russian staple, but since we already have Shchi (potato and cabbage soup) on the menu I am going to whip up an easy and light beet salad instead!  The beets can be boiled or roasted ahead and kept in the fridge until you are ready to assemble the salad.  And one other tip, this salad makes a fabulous course for your Valentines menu next week.  From Russia, with Love!

Jill’s Beet Salad

Ingredients:

1 large beet boiled or roasted until soft, then peeled

1 large carrot peeled and washed

1 large green apple

1 cup of raisins

1/4 cup of extra virgin olive oil

1/4 cup of fresh squeezed lemon juice

2 tablespoons of honey

pinch of salt

In a food processor shred the beet and carrot into a slaw and place in a serving bowl.  Cut the apple into matchsticks and set aside.  Combine the oil, lemon juice, salt and honey in a small bowl. Whisk together until fully emulsified.  Toss the dressing with the beet and carrot mixture.  Stir in the raisins.  Gently stir in the apples and serve.

Serves 4 (recipe can be doubled, tripled, etc!)