BORSCHT SALAD

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Borscht Salad image

There are loads of ways to prepare beets beyond just pairing them with goat cheese, and in 2013, Mark Bittman looked at about a dozen or so of them. Here, they're grated, not roasted whole, and paired with shredded cabbage and dill, some of the dominant ingredients in borscht. It's a nontraditional approach to beets and borscht alike, ready in minutes.

Provided by Mark Bittman

Categories     side dish

Time 15m

Number Of Ingredients 8

1 pound beets
1 shallot, minced
2 teaspoons Dijon mustard
1/4 cup sour cream
lemon juice to taste
chopped dill
shredded cabbage
a chopped hard-boiled egg

Steps:

  • Peel and grate 1 pound beets.
  • Make a dressing with minced shallot, Dijon mustard, sour cream, lemon juice to taste and chopped dill.
  • Add shredded cabbage and a chopped hard-boiled egg.
  • Garnish: Parsley.

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