Recipes from Lanier Publishing
Clayton, North Carolina
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Ingredients:
4 large beets
4 cups water
1 medium cucumber
1 tsp. salt
1/2 cup chopped onion
2 tsp. sugar honey
1 chopped dill pickle
2 cups buttermilk
Instructions:
Peel and quarter beets; cook until tender with salt. Cool and grate. Add all other ingredients except buttermilk. Mix and chill until very cold. Before serving, whisk buttermilk into cold mixture. Can be garnished with chopped hard boiled egg.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
