LET’S SHARE RECIPES USING FRESH VEGGIES
HELP YOUR FELLOW MARKET MEMBERS USE SOME OF THE “EVERYDAY” VEGGIES IN NEW WAYS AND HELP THEM EXPLORE NEWER AND MORE UNUSUAL ITEMS. LET’S PUT THOSE HERBS AND SPICES TO WORK FOR SCRUMPTIOUS MEALS THIS SUMMER!
Categories
Beet and Apple Slaw
Source: MOM Sale Flier September 2012 (Entered by Lisa Farley - L)Another way to get beets into our diet.
Serves: ?
Vegan!
Ingredients
2 1/2 lb.
beets
1/2 cup
red wine vinegar
4 cups
water
1 lb.
apples
2
green onions sliced thinly
1 Tbsp.
Dijon mustard
2 Tbsp.
prepared horseradish
2 oz.
raspberry vinegar
6 oz.
olive oil
salt and pepper to taste
Step by Step Instructions
- Boil beets, red wine vinegar, and water until beets are tender (about 35 minutes). Shock beets under cold running water. Remove skin.
- Slice cooked beets and raw apples into long thin matchstick shaped pieces.
- Stir mustard, horseradish, raspberry vinegar, olive oil, salt, and pepper together for dressing.
- Pour dressing over beets and apples; stir to combine. Top with spring onions.
Comments
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