December 2007: Salad made with grated beet, carrot and apple dressed with cider vinegar, cloves, parsley and a tiny bit of olive oil
January 2010: Our beet salad is always slightly different. The only constant is beets, onions and cider vinegar. Sometimes we add carrots, apples and/or pears if we have them. Sometimes we throw in a little clove or garlic. Thompson raisins are a very nice addition as well. Beet salad is great with Indian food.
April 2009: Beet salad is also wonderful with Western Food. Here it is on our Easter table to be served with ham and scalloped potatoes.
January 2010: Beet salad is equally good with Middle Eastern food. Here it is with fuhl.
March 2012: Beet salad is an excellent substitute for coleslaw in a faux Reuben sandwich.
April 2012: This beet salad is also terrific as a garnish for romaine lettuce drizzled with a simple vinaigrette. This time, in the beet salad, we replaced the apples with some Thompson raisins.
Closer view of beet salad as a garnish for Romaine lettuce drizzled with a simple vinaigrette.
July 2012: Beet salad is really good as a garnish for coleslaw made with red cabbage. It adds to the festive colours of red rice, grilled pork and yellow zucchini coins.
The combination of beets and horseradish is a common one to serve for Passover. It's a wonder that it isn't equally common for the Easter table. It's delicious!
The salad is made with grated raw beet, onion, horseradish, garlic, cider vinegar, lemon juice and apricots.
For Passover, hazaret would be put on Matzoh crackers. I used rice crackers, because that's what we had. (Hazaret is also delicious with garlic roast chicken, mashed potatoes and green bean casserole.)