Beet and Apple Slaw

From Shoestring Acres


  • 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
  1. Boil beets, red wine vinegar, and water until beets are tender (about 35 minutes). Shock beets under cold running water. Remove skin.
  2. Slice cooked beets and raw apples into long thin matchstick shaped pieces.
  3. Stir mustard, horseradish, raspberry vinegar, olive oil, salt, and pepper together for dressing.
  4. Pour dressing over beets and apples; stir to combine. Top with spring onions.

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