Spicy beet slawBy Chatelaine
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- 1 large beet , peeled at grated (about 2 1/2 cups)
- 1/4 cup dried cranberries
- 3 tbsp red-wine vinegar
- 2 tbsp horseradish
- 1 tbsp canola oil
- 1 tsp granulated sugar
- fresh pepper
- PEEL and grate beet into a medium bowl. Add cranberries.
- TOSS with red-wine vinegar, horseradish, canola oil and sugar.
- SEASON with fresh pepper.
- LET marinate 10 min before serving.