Beet Slaw

Name: Beet Slaw
Ingredients: 1 medium red beet, peeled and shredded with a box grater; 1 medium golden beet, peeled and shredded with a box grater; 2 teaspoons shallot, minced; 1 teaspoon Ume plum vinegar (found in health food stores); 1 teaspoon cider vinegar; 2 tablespoons buttermilk; 1/4 cup plain yogurt (regular or fat-free) or low-fat sour cream; 3 teaspoons prepared horseradish, or to taste; 1 teaspoon dried dill weed; 2 tablespoons low-fat mayonnaise; 1/4 cup walnuts, chopped (optional); pinch of salt

12 ingredients

2 steps

Ingredients

1 medium red beet, peeled and shredded with a box grater
1 medium golden beet, peeled and shredded with a box grater
2 teaspoons shallot, minced
1 teaspoon Ume plum vinegar (found in health food stores)
1 teaspoon cider vinegar
2 tablespoons buttermilk
1/4 cup plain yogurt (regular or fat-free) or low-fat sour cream
3 teaspoons prepared horseradish, or to taste
1 teaspoon dried dill weed
2 tablespoons low-fat mayonnaise
1/4 cup walnuts, chopped (optional)
pinch of salt

Directions

1

Bring a pot of water to the boil. Add in the red beets, bring to a simmer, and cook for 2 minutes. Drain and rinse with cold water. Drain again-- making sure to get as much water off the beets, using paper towels if needed.
2

Place the shallot into a small bowl and pour in Ume and cider vinegars (this will mellow the shallot just a bit). Set aside. Measure the rest of the dressing ingredients into a separate bowl, large enough to hold the beets. Mix with a whisk. Add in the shallot vinegar mixture and whisk again. Add in both raw and cooked beets and toss in the dressing. Sprinkle with walnuts if desired.