| Recipe: |
My tweaks on a recipe originally from Mark Bitman.
1 large beet, peeled and grated (raw)
1/4 head of cabbage, shredded
Dressing:
4 t Dijon mustard
2 small or 1 medium shallot, minced fine (2-3 T)
1/4 c plus 2 T sour cream
chopped dill
(red wine vinegar, optional, to taste)
2 chopped hard cooked eggs
Mix dressing in small bowl. Stir into beets and cabbage. Fold in eggs.
I added a bit of vinegar to mine (the dish reminded me of a slaw, so that sounded zingy-good) and Bryce added a bit of rosemary salt (grinder mix of salt and dried rosemary) which was also good.
|
