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Baked Potato Salad with Beets Recipe


1 cup white vinegar

1/4 cup prepared horseradish

1 onion, thinly sliced

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon dried basil

1 recipe pastry for a 9 inch double crust pie

1 1/2 cups sliced celery

2 carrots, thinly sliced

1 medium tomato, seeded and diced

1 onion, thinly sliced

1 green bell pepper, diced

1 medium squash, sliced

4 honey saffron basters

4 pounds beets (optional)


In a medium bowl, dissolve vinegar and horseradish in 3/4 cup of water. Stir in sliced onion, pepper, salt, celery, carrots, tomato, onion, bell pepper, squash and honey saffron. Cover and refrigerate until serving. Serve at room temperature or chill in refrigerator.

To Make Beets: In a medium saucepan, bring vinegar and horseradish to a full boil. Stir in onion, pepper and salt. Remove from heat and stir in basil, celery, carrot and tomato. Cover, reduce heat and simmer for 10 minutes.

Heat saffron in a saucepan over medium heat. Stir in beets, toss and serve immediately. Garnish with honey if using and serve all on their own. Add celery leaves and maraschino cherries if desired.


Hizzy_tint_Ciik writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed some of the reviewer's suggestions. I sauteed veggies in 1 T butter, doubled onion, oregano, cilantro and chili pepper, used Garlic powder, and added a dash of Creole powder. Had a little bit of Riesling (white) wine leftover in the fridge so used that instead of broth. Perfect. Exactly what I had in mind.