Salade de blettes (beet salad)

3 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a
1 pounds Beets
⅓ cup Vinegar or lemon juice
2 tablespoons Vegetable oil
3 tablespoons Minced parsley
20 Milliliters
Salt and pepper to taste
Garlic -- minced

Directions

Leaving tbe beets whole and unpeeled, with one inch of stem and the rot attached, scrub them thoroughly and boil them gently in water to cover untill just tender, for 30-60 minutes, depending on size.

Drain, peel, and cut the beets into strips. Blend the Season them with salt and pepper, chill them well to serve Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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