This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.
Ingredients:
1 large onion 6 beets 3 or 4 russet potatoes 4 or 5 large carrots 1 quart jar whole dill pickles (homemade and spicy if possible), drained and chopped 2 garlic cloves, finely chopped Olive oil Salt and pepper to taste Parsley for garnish Cut onion in half. Cut one half into quarters and chop the other half.
Preparation:
Bring a large pot of lightly salted water to boil. Add the quartered onion. Boil the beets, carrots, and potatoes until they are fork tender, removing each when it is done to prevent overcooking. Discard the onion. Cool the cooked vegetables; cut into small cubes. Toss with the pickles, garlic and enough olive oil to moisten. Season to taste with salt and pepper. Refrigerate a few hours before serving to allow the flavors to meld. Garnish with chopped parsley.