Recipe Directions
1. Chop various vegetables with different graters, shredders, etc. to vary in forms and textures.
2. Combine it all well, except for avocado and tomato. Pack it tightly and let it settle overnight or for few hours.
3. Serve it dressed with olive oil and topped with slices avocado and tomatoes.
4. For soup, take one cup salad, ¾ cup water, 1 tablespoon tahini, and ½ teaspoon unpasteurized miso paste. Blend it and vu à la Russian borscht!
Zhanna8's Thoughts
By zhanna8 One of the tastes from the memories of my youth includes delicious taste of borscht.
There are many different ways preparing this authentic dish from hot to cold… red… white… sour… and even vegetarian.
This salad I have been making repeatedly and every time it triggered memories until last night if finally donned on me: it is borscht salad!
Avocado makes it a perfect addition instead of a dollop of sour cream. Enjoy! And if beets are not your thing, use red cabbage for the color effect. It is still good.
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Comments
Top voted
zhanna8
Dec 29, 2009
...and tastes great
humanimal
Dec 22, 2009
Beautiful!
nancycola
Oct 12, 2010
Sounds great. Looks like the recipe I've been searching for. I'll try it today.
On a different note, why does no one edit the grammar and other blips of site contributions before publishing them?
All
zhanna8
Oct 16, 2010
thank you for pointing out "blips". it was not like that as it was published back in october. something must of happen with probably web-site updates.
i am glad you liked the recipe. hope you will enjoy it.
nancycola
Oct 12, 2010
Sounds great. Looks like the recipe I've been searching for. I'll try it today.
On a different note, why does no one edit the grammar and other blips of site contributions before publishing them?
zhanna8
Dec 29, 2009
...and tastes great
humanimal
Dec 22, 2009
Beautiful!
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