Creamy Beet Salad

4 small raw beets
2 medium-sized parsnips
3 T. chopped parsley
1/2 c. sour cream
2 T. cider vinegar
Salt and pepper to taste

Gate beets and parsnips together, and add parsley. Combine remaining ingredients, then mix together with vegetables. Toss well.

Serves 6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 75.