Guest Post: Beet Salad

Last Summer I visited Emily's lovely family on Lake Michigan and we had what can only be deemed a "gush-fest" about beets. Beets this way are great! Beets that way are great! Beets! We loved them. That night we ate them simply on the deck, and when I showed up in Madison the other weekend, Emily had prepared them, deliciously, as below. She handed me a spoon and the sour cream and asked me to stir in as much as I wanted. Now, that's friendship!


This recipe is from my mom, who discovered it at a church potluck.

Ingredients:

beets
sour cream
parsley
green onion
salt

Boil 5-10 beets whole, until no longer raw (~20 minutes rolling boil). Drain boiling water and refill with cold water several times. Peel beets- this is easy after they've been boiled- the skin falls right off of the beet. Cube beets, chop 2-3 green onions and ~2-3 cups parsley finely, and mix it all together with ~ 1/2 to 1 cup sour cream. Salt to taste.