Raw Beet Salad With Apples and Raisins

[Guest guest]

Raw Beet Salad With Apples and Raisins

 

1/4 cup low or non-fat sour cream

1 teaspoon Dijon mustard

1 tablespoon cider vinegar

small bunch beets, about 3/4 pound, trimmed and peeled

1 sweet and crisp apple such as a Fuji

2 tablespoons sultana raisins

1 tablespoon toasted hazelnuts, chopped

1 tablespoon chopped chives

salt and pepper to taste

handful of watercress

 

In a small bowl, mix sour cream, mustard and vinegar. Set aside.

Grate beets by hand using the second-largest hole on a 4-sided grater or using

the grating attachment on a food processor. Put in a mixing bowl.

Core apple but do not peel. Cut into 1/2-inch cubes and add to beets. Add

raisins, hazelnuts and chives. Season with salt and pepper. Add sour cream

dressing and mix well. Taste for seasoning.

To serve, put watercress at the end of a small oval platter and spoon out salad

onto the platter.

Serves 4.