Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment
The mission of the Mid-Hudson Vegetarian Society, Inc. is to
promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community
and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful
From Spring Issue - 2004
Lauren's Spring Repast
Beet & Watercress Salad with Walnut Vinaigrette
1 bunch beets (about 3 medium)
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
1/4 teaspoon salt
2-3 bunches of watercress, cleaned and large, tough
1. Remove leaves and stems from beet and rinse well.
Place beets in pot with enough cold water to cover. Bring to a boil, re-
duce heat and simmer, covered, until beets are fork tender, about 45
2. When beets are done cooking, drain and allow to cool
slightly before removing skin. While they are still warm, cut into 1/2"
dice and toss with vinegar, oil and salt. Allow to cool completely before
serving (may be prepared 1-2 days ahead).
3. To serve, place a generous handful of watercress on
each salad plate. Place a mound of prepared beets in center of plate and
drizzle with vinaigrette (see recipe).
Newsletters - Spring Issue - 2004
We look forward to
hearing from you