Friday, 13 November 2015

Beet and Sauerkraut Cold Salad



Christmas is almost upon us, looking for a delicious bright red salad this will fit the bill.

This is a hardy vegetable salad that is best made the day before allowing the many flavours to blend together. 

Ingredients:
  • 2 medium beets cooked and cubed
  • 2 medium potatoes cooked and cubed
  • 2 medium carrots cooked and cubed
  • 1 cup drained sauerkraut
  • 4 celery stalks cubed
  • 3 shallots cut into thin slices which are pulled apart
  • 2 tablespoons sweet relish
  • 1 tablespoon horseradish
  • 2 tablespoon olive oil
  • Salt and pepper to taste


Directions:
  1. Cook the carrots, beets, and potatoes.  The vegetables can be cooked together and we like this salad with the vegetables being slightly firm or under cooked.
  2. Cut cooked vegetables into 1/4 inch cubes and cool in refrigerator. 
  3. Set the sauerkraut to drain.
  4. Clean and cut the celery into 1/4 inch cubes.
  5. Slice the shallots
  6. In a separate dish mix together the sweet relish, horseradish and oil creating the dressing
  7. In a large bowl mix together all the vegetables
  8. Add the dress and mix until all the vegetables are coated.
  9. Refrigerate overnight
  10. Salt and pepper to taste
  11. Serve

 This recipes serves 8

From Our Table to Yours

Grandma Snyder


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