Chioggia Beet Slaw
Ingredients:
Peel, grate raw and mix with equal amounts of grated apple and some raisins, or sliced onion rings and a vinaigrette. Cooked beets are tasty when pickled, boiled baked and in soups. Beet greens may be used like chard. To cook, scrub gently and rinse well, leaving root untrimmed. Cook until tender, drain and rinse under cold water, then peel. Colorful and delicious served warm with vinegar or citrus juice, ground pepper, fresh herbs, or a drizzle of olive oil or butter. Other suggestions: Serve with a sweet and sour dressing; creamy yogurt sauce with horseradish and fresh dill; ginger, caraway seeds, cloves, nutmeg and cinnamon.
