Beet Salad with Red currants
1 bunch beets (4-6 medium beets)
1 cup red currants
1 TBSP. Cornstarch, tapioca flour or arrowroot
1 bunch purslane
4-6 day lily blossoms
Wash the beets. Cut off the leaves about two inches above the beet top. Put in boiling water with a little salt and cook until the beets are tender when poked with a fork. Meantime, cook ½ cup red currants. Add the thickening agent to a little water and stir until smooth. Then add that mixture to the currants. Cook on low heat until thickened. Take off the heat. Cool, skin and slice the beets. Pour the currant sauce over top the beets. Garnish with purslane leaves, day lily blossoms sliced sideways and a few currants. Delicious! Nutritious and colorful!