I discovered my favorite beet recipe years ago, when I was trying to think of all the things I could do with the beets from the garden. Jars of canned beets lined one shelf in the pantry. Beet muffins did not catch my interest. The September weather was hot, which caused my thoughts to turn to salad. The following recipe is the result. It’s easy to make, requiring a preparation time of about 20 minutes. Junior chefs can help by mixing the dressing, and tossing the salad.
You will need
quart-sized glass bowl for salad
small bowl to mix dressing
sharp knife for cutting vegetables
shredder or grater
forks for tossing salad
spoon to mix dressing
1 medium or large beet, washed
1/2 head of lettuce, rinsed and dried
2 tomatoes, or 10 grape or cherry tomatoes – red or yellow, rinsed
1 carrot, washed
1 stalk celery, washed and peeled
1 cup mayonnaise
1 tbsp lemon juice
1 tbsp sugar or sugar substitute
On a cutting board, cut the lettuce into small pieces approximately 1″x1″. Put into glass bowl.
Cut the tomatoes into 1″x1″ pieces.If you are using grape or cherry tomatoes, slice them in half lengthwise. Add them to the bowl.
Cut the celery down the center lengthwise. Slice diagonally, so pieces are about 1/8″ thick. Set approximately 20 slices aside for the dressing. Place the remainder in the bowl.
Grate the carrot, alternating between large and small shreds. Set a tbsp of each aside for the dressing. Place the remainder in the bowl.
Cut the beet in half lengthwise. Grate one half on the large grating option; set half of the results aside for the dressing. Place the remainder in the bowl.
Grate the other half of the beet on the small grating option; set half of the results aside for the dressing. Place the remainder in the bowl.
Place mayonnaise in the small bowl. Add the sugar and lemon juice and stir to mix about 30 seconds. Add the items set aside for the dressing: celery slices, carrot shreds, and grated beets. Blend for 30 seconds.
Put it together
Using the forks, carefully toss the salad until mixed. Stir the dressing into the salad. Cover with seal or plastic wrap and place in refrigerator until mealtime. This salad is best if eaten within one day of preparation. Enjoy!
This recipe is my own creation