Grated Beet and Celery Salad

This is a typical Russian salad. I sometimes substitute canned beets for fresh when I can't get fresh beets.

1 lb uncooked beets, peeled and grated
4 celery stalks, finely chopped
2 Tb apple juice
fresh herbs, to garnish
For the dressing:
3 Tb oil
1 Tb cider vinegar
4 scallions, finely sliced
2 Tb chopped fresh parsley
salt
freshly ground pepper

Toss the beets, celery and apple juice together in a bowl to mix.
Put all the ingredients for the dressing in a small bowl and whisk with a fork until well-blended. Stir half into the beet mixture.
Drizzle the remaining dressing on top. For the fullest flavor, let the salad marinate for at least 2 hours before serving. Garnish with fresh herbs.

Diane S. is a writer, beekeeper, collector of cookbooks and a student of food and its origins.

Kate: I've eaten uncooked beets before with no digestive problems. I find them more flavorful cooked.

comment left Feb 16

DianeandtheBees: I don't think so, but if you are concerned, go with the cooked stuff. Good luck!

comment left Feb 15

Pinckney: Well, I have never eaten uncooked beets so I will have to give this a shot. I didn't ever think about eating uncooked beets. Is this going to make for startling digestive issues?

comment left Feb 15

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