
Beet SaladRecipe by Chef Heidi Fink Prep time 20 mins Cook time 20 mins Ready in 40 mins Yield Serves 4 to 6 This bright and flavourful marinated beet salad is a favourite winter side dish in our family. I always serve it with homemade pierogi. Ingredients 6 to 8 fresh medium-sized beets 1 small shallot, peeled and sliced 3 Tb (45 ml) white wine vinegar 3 Tb (45 ml) vegetable oil 1 Tb (15 ml) honey 1/2 tsp (2.5 ml) salt 1/4 tsp (1.5 ml) ground black pepper 3 Tb (45 ml ) chopped fresh dill Directions Wash the beets with water to remove any embedded dirt, but do not trim or peel the beets (unless they have the greens attached, in which case trim the greens off, but leave a little of them stem still attached.) Place the whole beets in a pot and cover with water. Place on the stove and bring to a boil. Reduce heat, cover, and let simmer until beets are tender when pierced with a fork, about 30 to 45 minutes, depending on size. Cooking them like this preserves their rich colour. Drain beets and spread out on a tray to cool until cool enough to handle. It’s easier to peel them if they are still slightly warm. Peel the beets, either rubbing off the skins, or with a peeler. Trim of the root end and top end. Rinse the beets. Slice the beets however you prefer. Place in a bowl. Sdd the sliced shallot. In another small bowl, mix together the vinegar, oil, honey, salt, and pepper. Mix well to combine. Pour this mixture over the beets and mix well. I like to let this mnixture marinate for at least one hour at room temperature, or several hours in the fridge, stirring occasionally. Just before seving, stir in the fresh dill and serve. This beet salad lasts in the fridge for 4 days.

Beet SaladRecipe by Chef Heidi Fink

Prep time 20 mins
Cook time 20 mins
Ready in 40 mins
Yield Serves 4 to 6

This bright and flavourful marinated beet salad is a favourite winter side dish in our family. I always serve it with homemade pierogi.

Ingredients

6 to 8 fresh medium-sized beets
1 small shallot, peeled and sliced
3 Tb (45 ml) white wine vinegar
3 Tb (45 ml) vegetable oil
1 Tb (15 ml) honey
1/2 tsp (2.5 ml) salt
1/4 tsp (1.5 ml) ground black pepper
3 Tb (45 ml ) chopped fresh dill

Directions

Wash the beets with water to remove any embedded dirt, but do not trim or peel the beets (unless they have the greens attached, in which case trim the greens off, but leave a little of them stem still attached.)
Place the whole beets in a pot and cover with water. Place on the stove and bring to a boil. Reduce heat, cover, and let simmer until beets are tender when pierced with a fork, about 30 to 45 minutes, depending on size. Cooking them like this preserves their rich colour.
Drain beets and spread out on a tray to cool until cool enough to handle. It’s easier to peel them if they are still slightly warm.
Peel the beets, either rubbing off the skins, or with a peeler. Trim of the root end and top end. Rinse the beets.
Slice the beets however you prefer. Place in a bowl. Sdd the sliced shallot.
In another small bowl, mix together the vinegar, oil, honey, salt, and pepper. Mix well to combine.
Pour this mixture over the beets and mix well. I like to let this mnixture marinate for at least one hour at room temperature, or several hours in the fridge, stirring occasionally.
Just before seving, stir in the fresh dill and serve.
This beet salad lasts in the fridge for 4 days.