Grated Beet-Apple Salad
photo by MsPia
- Ready In:
- 3 medium beets, peeled
- 3 medium apples, peeled and cored
- 3⁄4 cup honey
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 1 lemon
- 1⁄2 cup horseradish (medium or hot prepared)
- 1 tablespoon olive oil (optional)
- cumin seed, to taste
- Grate the beets and apples into a large bowl.
- In a medium bowl, combine the honey with 1 cup of lukewarm water. Stir to dissolve the honey, and add the vinegar and salt. Pour the liquid over the beets and apples, and mix to coat.
- Squeeze the lemon onto the mix, releasing the juice, the scrape out the lemon flesh, add, and stir. (Do not include the lemon seeds.) Add the horseradish and stir to mix it thoroughly.
- Add the olive oil and grind cumin seeds or sprinkle cumin powder over the salad, to taste. Mix again lightly.
- Serve immediately or later, chilled. Refrigerate for up to 3 weeks.
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RECIPE SUBMITTED BY
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com