Russian Beet Salad
8 healthy (2 1/2-inch diameter) beets
1/4 cup cider vinegar
1 medium clove garlic, minced
1 to 2 teaspoons honey
1/2 teaspoon salt (possibly more)
1/2 cup minced red onion
1 medium cucumber„peeled, seeded, and minced
1 cup yogurt
Freshly ground black pepper
2 tablespoons minced fresh dill
2 scallions, minced (whites and greens)
2 hard-boiled eggs, quartered or chopped
- Trim the beets of their stems and
greens, and place the beets in a medium-large saucepan. Cover them
with water and bring to a boil. Cook for about 25 minutes, or until
tender enough for a fork to slide in easily.
- Meanwhile, combine the vinegar, garlic, honey, salt, red onion,
and cucumber in a medium-large bowl.
- Rinse the cooked beets under cold running water as you rub off
and discard their skins. Chop into 1/2-inch pieces, and add them,
still warm, to the bowl. Stir and let stand about 30 minutes.
- Stir in the yogurt, and season to taste with black pepper and,
if necessary, more salt. Mix well, cover tightly, and chill until
very cold.
- Shortly before serving, stir in the dill and scallions. Serve
garnished with hard-boiled eggs.