Marinated Beet Salad from Polish Classic Recipes by Peter Zeranski
Here’s an excellent use for the beets left over after making Classic Beet Soup. Fresh beets are wonderfully light, aromatic, and surprisingly flavorful. Some people turn up their noses at beets...
Ingredients
- salt and pepper to taste
- 1 bunch leaf lettuce (optional)
- 3 tablespoons red wine vinegar
- ⅔ cup currants
- 2 tablespoons olive oil
- 3 cups cooked beets, cut in ¼ inch julienne
- 1 cup of finely sliced green onion
- green onion for garnish
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