Featured Recipe: Blood-Red Beets

Blood-Red Beets

• 2 1/2 lbs. fresh beets (about 8 medium)
• 2 medium apples, peeled and chopped
• 1 cup chopped fresh kale
• 1 cup chopped red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped onion
• 1/2 cup cider vinegar
• 1/3 cup olive oil
• 2 Tbsp. honey
• 1 tsp. salt
• 3/4 tsp. curry powder
• 1/8 tsp. each ground ginger, garlic powder and pepper

1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
2. Peel beets and cut into 1/2-in cube. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
3. 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.