Sophie Hodorowicz Knab tells us that, although white beets were commonly used during the Middle Ages, red beets did not arrive in Poland until the 16th or 17th century.
A clear Czerwony barszcy (red beet soup) was served “in the morning after a long night of dancing and feasting”.
The beets used to prepare the clear soup can be used in . . .
BEET SALAD: to serve 6
From POLISH CLASSIC RECIPES by Laura & Peter Zeranski
3 cups cooked, julienned beets
1 cup sliced green onion tops
½ cup currants
2 tbsp olive oil
3 tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
1. Put beets, onion tops, & currants in a bowl.
2. Combine oil, vinegar, salt, and pepper.
3. Toss dressing with beet mixture.
Bursting out of the ground in Aline's Garden, Oct. 2012