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Cool as a salad

BEET SALAD WITH HORSERADISH
Burokėlių salotos su krienais

4 medium red beats
1 horseradish
1 cup diluted vinegar
1 bay leaf
6 of both kinds of peppercorns
1 tsp. sugar
Salt to taste
Peel boiled beets and grate coarsely. Put in glass dish in layers, alternating with grated horseradish. Pour in cooled marinade (see below.) Cover dish tightly and let stand in cool place 24 to 48 hours. This salad compliments dark meat dishes and herring. Marinade: Boil water with spices, add vinegar (wine vinegar preferably) to taste, salt, sugar. Cool.

CUCUMBER SALAD
Agurkų salotos

2 large cucumbers, peeled and thinly sliced
½ cup sour cream
3 Tbsps. snipped fresh or dried chives
2 Tbsps. vinegar
1 Tbsp. water
1 Tbsp. chopped green onion
¼ tsp. garlic powder
¼ tsp. salt
1/8 tsp. pepper
In a bowl, combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour. Stir in remaining ingredients just before serving.

BEAN SALAD WITH SOUR CREAM
Pupų salotos su grietinės padažu

2 cups beans
3 eggs
2 tomatoes
1 onion or some scallions
2/3 cup sour cream with mustard to
taste
Salt and dill
Boil beans in salted water. Pour off water, remove skins, add sliced hard boiled eggs, chopped onions, tomato pieces, sour cream dressing with mustard, and, after mixing lightly, place into salad bowl. Sprinkle with finely chopped dill and garnish with hard boiled egg slices.

TOMATOES STUFFED WITH SALAD
Pomidorai, įdaryti salotomis

6 medium tomatoes
1 fresh cucumber
1 bunch radishes
Lettuce leaves
3 scallions
2 Tbsps sour cream
Dill, salt, pepper to taste
Wash and dry firm, similar-sized tomatoes, cut off tops and scoop out pulp and seeds. Sprinkle with salt and pepper. For stuffing, clean and wash vegetables. Cut into small pieces, add salt, pepper, sour cream; mix, and stuff the tomatoes with the mixture. Sprinkle tops with chopped dill. Serve neatly arranged on a flat dish.

CRANBERRY SPINACH SALAD
Spanguolių ir špinatų salotos

1 (6 ounce) package fresh baby spinach
½ cup chopped pecans, toasted
½ cup dried cranberries
1/3 cup olive oil
3 Tbsps. sugar
2 Tbsps. red wine or balsamic vinegar
1 Tbsp. sour cream
½ tsp. mustard
In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

RED SALAD
Burokėlių ir bulvių mišrainė

4 medium beets
2 large red potatoes
4 carrots
2 Tbsps. mayonnaise, or to taste
1 Tbsp. prepared mustard, or to taste
Fill a large pot with water, and add beets. Bring to a boil over medium- high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle. Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated.

BEAN, SAUERKRAUT & CRANBERRY SALAD
Agurkų salotos

2 cups broad beans (if not available, fava or dried lima beans)
2 cups sauerkraut
1 tsp. sugar
2 medium onions, sliced
½ cup olive oil
½ cup dried cranberries
1 tsp. caraway seeds
Salt and pepper
Soak beans overnight. Boil in salted water. When cooked, remove skins. Add sauerkraut (if it seems too salty, drain a bit of its liquid and add a little sugar to tame it). Sauté onion in the oil until almost golden. Add onions, together with the hot oil, to the bean and sauerkraut mixture. Add the dried cranberries, caraway seeds, and salt and pepper to taste.