Top | Salads
(recipe, Carrie Floyd)
If you like beets, you will love this dish. Years ago, a Swedish friend made this salad as part of a larger dinner, and I could not leave it alone. Serve with open-faced Swedish sandwiches (smörgås) and aquavit.
To cook the beets: Scrub them under water, then trim the root and stem ends. Place the beets in a pot of salted, boiling water (enough water to cover them), then cook at a simmer, covered, for 25 to 35 minutes, or until tender. When the beets are done, the flesh will yield when pierced with the end of a sharp paring knife. Drain the beets and let cool. When cool enough to handle, peel the skins with a knife.