Mike tried a new beet salad recipe. It's for pickled beets, although there is no canning involved. Mason jars were used for refrigerator storage only.
There was one too many gold beets for the brine, but that evening's meal took care of that.
We tossed the beets in a nice fresh green salad sprinkled with feta cheese.
Mike also made our favorite potato salad (yes, he is still doing
the majority all of our cooking). This is a recipe I found years ago from a farm fresh regional cookbook that his sister Mary sent us from Wisconsin.
Madison Potato Salad
1/2 teaspoon salt
clove of garlic, minced
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
1/2 cup mayonnaise
1 cup plain yogurt
6 green onions, finely diced
6 tablespoons fresh dill, chopped
3 pounds red potatoes
1/2 cup celery, chopped
pepper to taste
Quarter red potatoes and boil, set aside to cool.
In a mixing bowl, combine all ingredients.
Add to red potatoes.
5 medium red beets
5 medium yellow beets
2 teaspoons coriander seeds
1 1/2 teaspoon yellow mustard seeds
3/4 teaspoon dill weed
1 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon crushed red pepper flakes
4 or 5 dried basil leaves
1 1/4 cups white wine vinegar
1 1/4 cups dry white wine
1/4 cup plus 2 tablespoons of sugar
1 tablespoon plus 1 teaspoon coarse salt
Stem and boil beets in separate saucepans (to prevent color staining). Simmer for about 30 minutes or until tender.
Drain and cool, keeping beets separate.
Combine coriander seeds through bay leaves. Sprinkle over beets, dividing evenly.
In a saucepan, combine vinegar through salt and bring to boil.
Immediately pour over beets, dividing evenly.
Let cool and refrigerate.
Will last in the refrigerator for up to three weeks.