Instructions: Serves 4 to 5.

Trim the beets of their stems and greens, and place them in a medium-large

(non reactive) saucepan. Cover them with water, bring to a boil, and cook until they are tender enough for a fork to slide in easily (about 25 minutes).

Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl. Stir until well-combined.

Rinse the cooked beets under cold running water as you rub off their skins. Chop them into l/2-inch bits, and while they are still warm, add them to the vinegar mixture. Let stand 30 minutes.

Add all remaining ingredients. Mix well, and chill until very cold.

Variations: Or roast beets, 350F, covered for about 45 minutes or more.

Let stand until cool enough to handle. Just the beets with pickling juice, and diced jicama and/or firm tofu instead of the egg white. Serve yogurt mixed with cucumbers on side. Just this with mesclun.

ALL SEASONS, by Elson M. Haas (MD) (Paperback -

NOTES : The variation was "oddly good" - oddly like in unexpected blend of sweet
sour, soft and crisp. Love roasted beets.

Katzen, 1982 1995 Ten Speed. TIME TIP: Boil the eggs at the same time as the beets; prepare the marinade in the meanwhile.

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