Radish and Beet Salad Recipe
Ingredients
| 7 large white radish | ||
| 2 medium cooked or pickled beets | ||
| Onions | 2 Large, sliced | |
| Horseradish | 2 Teaspoon, grated | |
| Prepared mustard | 1 Teaspoon | |
| Wine vinegar | 2 Tablespoon | |
| Water | 3 Tablespoon | |
| Oil | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Garlic salt | 1 Pinch | |
| Pinch Tabasco sauce | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Lettuce leaves | 4 | |
Directions
MAKING
1. In a saucepan, mix together the onions, horseradish, vinegar, water and mustard; bring to a boil and turn the heat off
2. Strain the liquid into a bol and throw the onions away
3. Add oil, salt, garlic salt and tabasco sauce to the liquid nad stir well to mix; add parsley
SERVING
4. Make alternating rows of radish and beets; garnish with lettuce leaves and serve with parsley sauce
1. In a saucepan, mix together the onions, horseradish, vinegar, water and mustard; bring to a boil and turn the heat off
2. Strain the liquid into a bol and throw the onions away
3. Add oil, salt, garlic salt and tabasco sauce to the liquid nad stir well to mix; add parsley
SERVING
4. Make alternating rows of radish and beets; garnish with lettuce leaves and serve with parsley sauce
Chef
