This is a can’t be beet recipe for fiber, vitamins, minerals, and deliciousness.  Treat yourself and family and make it ASAP!

2 ½ pounds of fresh beets (about 8 medium)
2 medium apples (green is good) peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
½ chopped onion
½ cup cider vinegar
1/3 cup olive oil
1 tsp salt
¾ tsp curry powder
1/8 tsp each ground ginger, garlic powder, and pepper


Scrub beets and trim tops to 1 inch. Place in a big pot; add water to cover.  Bring to a boil
Reduce heat; simmer, covered, 30-60 minutes or until tender.  Remove from water; cool.
Peel the beets and cut into ½ inch cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onions, and beets.
In a small bowl, whisk the remaining ingredients.  Pour over salad; toss to coat.  Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.


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