Red Beet Salad
INGREDIENTS
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
DIRECTIONS
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
