Red Beet Salad

1 ½ cups beets
1 ½ cups potatoes
1 ½ cups dill pickle
½ cup raw onion
½ cup fresh dill
2 tablespoons sauerkraut juice (kraut is optional)
1 clove garlic

Finely chop and simmer beets and potatoes for 10 minutes or until cooked, but not mushy. Allow to cool. Finely chop remaining ingredients and toss with beets and potato. Refrigerate. This salad keeps very well and marinates itself as it sits.

Dog Hollow Farm

Return to Recipe Page