BEET SALAD 2
This salad has awesome color and lots of flavors jamming together. The garlic bite really plays against the sweet beets and raisins. Make sure to give it plenty of time in the refrigerator for the flavors to mellow.
Serves 4-6
Ingredients
• 1/2 cup raisins
• 3 large beets, uncooked
• 3 cloves garlic, peeled and crushed or chopped fine
• 1 cup chopped walnuts
• 1/2 cup mayonnaise (use vegan, if you like)
• 1 tablespoon chopped fresh dill
• Salt and pepper, to taste
Directions
Soak the raisins, in enough hot water to cover, for about 15 to 30 minutes or until nicely plumped. Drain well.
Peel and grate the beets. You can use your hands and a box grater if you don't mind turning your hands pink. A food processor with a grater attachment will do the same job with a lot less mess and time.
Mix everything together well, then let it sit in the refrigerator preferably at least half an hour. When you're ready to serve, season to taste with salt and pepper.
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