ABOUT BEETS

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Beets in Mustard Sauce

4 cups cooked beets, cut into 1/2" matchsticks
1 tablespoon white cider vinegar
2 tablespoons lemon juice
2 teaspoons sugar
1/4 cup Dijon mustard
1/3 CUP Olive Oil
1 tablespoon finely chopped parsley
3 tablespoons finely chopped dill Salt and pepper to taste
2 hard-boiled egg yolks, finely minced Parsley or dill sprigs

Place beets in a salad bowl. In another small bowl combine vinegar, lemon juice and sugar, and stir until sugar is dissolved. Add mustard and olive oil, and whisk until creamy. Add parsley and dill, and mix well. Pour over beets, and season with salt and pepper. Cover, and refrigerate at least 4 hours. Serve on a bed of lettuce, garnishing with minced egg yolks and sprigs of parsley or dill just before serving. Serves 6-8.

Beet and Yogurt Salad

2 cups sliced cooked beets
1 celery stalk, thinly sliced
I apple, cored and chopped
Grated rind and juice of 1/2 lemon
2 2/3 cup plain yogurt
Salt and pepper to taste

Mix together beets, celery and apple. To make a dressing, combine lemon juice and rind with yogurt. Season with salt and pepper. Pour over beet mixture, and toss lightly. This is particularly good as a side dish to cold meats. Serves 4.

Blender-Style Russian Borscht

1 quart beef, chicken or vegetable stock
1cup beet juice
1cup cooked and cubed beets
Juice and rind of I lemon
1 cup plain yogurt or sour cream
1 teaspoon flour
1 teaspoon salt
1 sprig parsley
1/2 teaspoon tarragon

Blend all ingredients until smooth. Chill. Garnish with minced chives and a dollop of sour cream, if desired. Serves 6.

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