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FRUITY BEET SALAD




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Tamar Ansh, A Taste of Tradition



List of Ingredients




4-5 medium fresh beets, boiled and shredded
(I suppose you can use canned beets but fresh have lots more important vitamins and they also have a much better flavor and color)
4 canned peach halves, or 2 fresh, ripe peaches, cut into small chunks
2 ripe pears, cut into small chunks
1/3 cup golden raisins
½ very small red onion, sliced
½ cup freshly squeezed orange juice, preferably with the pulp


Recipe



Place the shredded beets in a bowl, draining off most of, but not all of, their juices. Add in everything else and stir. Refrigerate for several hours before serving. No need for any added sugar in this recipe, the fruit adds all the taste necessary!

TIP!
Beets shred nicest when they are cooked and then refrigerated for 6 hours or overnight.


Tamar's note: I enjoy serving this one on Shabbat when I serve the gefilte fish. The flavors complement each other so wonderfully and it's so easy to prepare.

Serves 6