Pickled Beet Salad
|Beets||4 Bunch (400 gm), leaves removed for use in green salads|
|Boiling water||1 Cup (16 tbs)|
|Apple cider vinegar||1 Quart|
|Honey||1 Cup (16 tbs)|
|Maple syrup/Honey||1⁄2 Cup (8 tbs)|
|Red onions||8 , thinly sliced|
|Chopped fresh tarragon||3 Teaspoon|
|Safflower oil||1 Quart (Approximately)|
|Brewer's yeast||1⁄2 Cup (8 tbs)|
1. Wash the beets and put them in a large pot with boiling water to cover. Cook until tender, about 35 minutes. Skin the beets and slice or dice.
2. Meanwhile, heat remaining ingredients, with the exception of the oil and yeast, to the boil point. Cool. Gradually beat in enough oil to cover the beets. Add the yeast and pour over the beets. Refrigerate for several hours.