I made this oh, so yummy beet salad again yesterday (one of my all-time favs) 😉 this time with a slight variation.
I didn’t have any kasha, so I used black rice instead (ancient, organic variety). I’m a big fan of this type of rice, so good! 😉
I also used lots of finely chopped fresh dill instead of parsley. It turned out great!
If you love beets, this is a recipe you won’t want to miss.
Perfect for adding to lunches, or as a side or vegetarian main dish. Would also be great for a potluck or buffet dinner.
Check out the recipe and review of the cookbook by Judith Finlayson, that this wonderful recipe is from.
What’s on the menu at your place?
I love beets and I love salads. This one looks awesome! 🙂
YUMMY! Pawkisses 🙂 ❤
This is a yummy salad either way. Tastes as good as it looks.
Oh, what a beautiful salad! This is my kind of food, Geraldine! 😀
Sounds really yummy. I also love beets!
Sunshine, It IS awesome and both ways too! 😉
Pawkisses back to you!! 🙂
I agree Joe. And I’m glad this recipe makes a LOT!!! Leftovers are so good too.
I thought you’d like this Julianna. Can’t wait to see what you are cooking up this week too. 🙂
Yummmm….beets! I can’t get enough of them Carol. 😉
Happy Cooking and Weekend, G
Never been much of a salad person except on rare occasion Italian antipasto. But this looks tasty.
I love baking organic beets and then marinating them, that way, I can add them to a number of dishes or eat them as is, the best part is that they keep, a quick version of pickled beats.
This salad looks so delicious, my mouth is watering!
Carl, This one might change cyour mind about salads.😆 Full of flavor, colors and filling too.
Geni, What a great idea for the beets, thanks for sharing. You’ll love this salad, I just know it.😀
Happy cooking. G