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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
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 lifestyle.

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 stems removed

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 minutes.

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).

Serves 4-6


Return to Newsletters - Spring Issue - 2004

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