Apple Beet Salad

January 15, 2008

Apple Beet Salad


    3 or 4 fresh beets (canned okay, fresh is best)
    1 med tart apple
    2 tbl mayonnaise
    1/4 tsp dried dill weed
    1/4 tsp celery seed OR some celery chopped well
    salt to taste


Peel and chop the apple. Wash and peel the beets. Cook the beets in cold water
and bring to a boil, about 30-50 minutes, depending on the age and size of the
beets. When they are easily pierced with a fork, they are done. Remove them from
the cooking liquid and plunge them into cold water. (You can save the cooking
liquid for borscht if you like.)

Peel and dice the cooked beets; mix with the diced apple, mayonnaise and
seasonings. Chill for several hours before serving.