POLISH BEET SALAD (Salatka z Burakow)

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 16^th or 17^th 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.

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                  Bursting out of the ground in Aline's Garden, Oct. 2012