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Beet Salad

2 good-sized beets
2 Tbs olive oil
2 Tbs rice vinegar
4 oz feta cheese
2 dollops (2-3 Tbs) of sour cream (used twice)
1 teaspoon mustard
fresh herbs

Remove beet tops from beets, leaving an inch or so of them on the
root. Wash beets well. Place in a pot and cover with water.
Bring to a boil and cook. Test the beets with a fork until you
can get the fork in about 1/2 an inch. You want the beets cooked
well enough for the skins to slide off easily but not for the flesh
to get mushy. Put the beets into cold water (you may need to add
additional cold water...and I recommend letting the tap run) and
slide off skins with your fingers. If they don't slip off easily,
cook them longer. Let beets cool and then use a hand grater to
cut them into pieces. You want around pizza cheese size to about
4 times that size. You may have to stop in the middle a couple of
times to let the beets cool. Add a good olive oil and vinegar to
the grated beets. I used them in about equal amounts, maybe heavier
on the oil. About 2 Tbs of each. Adjust to taste. Toss.

Add 2-3 teaspoons (1 dollop) sour cream and 1 teaspoon mustard (a
good Dijon). Adjust to taste but don't make too creamy. Mix.
Add feta cheese, crumbled into tiny pieces. Mix. Put the beets
into the refrigerator until you're ready to serve them. Serve
cold. I only soaked the beets for a couple of hours, but the
leftovers are great today so I think in the future I would make
this salad a day in advance. Just before serving, top with a dollop
of sour cream and then top that with some fresh chopped herbs or
edible flowers. I used wild onion flowers because they are all
over my yard, but dill would work well too. The salad is very
rich; about half of it made 3 people very happy.


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