Susan Branch’s Beet Salad


  • 5 medium beets
  • 4 tablespoons red wine vinegar
  • 2 tablespoons salad oil
  • 1 small red onion, sliced
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • roquefort cheese, to taste
  • freshly ground papper


  1. Wash and trim beets.
  2. Cook in boiling water until tender.
  3. Drain and cool, peel them, cut into julienne strips.
  4. Put into bowl with thinly sliced onion and toss with vinegar and oil.
  5. Add the sour cream and mix gently.
  6. Sprinkle on walnuts, crumble on cheese and grind pepper on top.
  7. Serve on a bed of torn salad greens if you like.
Source: Susan Branch

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