A crisp and absolutely beautiful salad that came to us from a wonderful young friend who cooks from the garden for twelve hungry organic farmers every day!

Ingredients:
5 to 6 medium to large beets (about 1 ½ pounds)
½ small red onion, chopped
2 tart green apples, cut in halves, cored and thinly sliced (unpeeled)

Dressing:
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon horseradish
1 ½ teaspoons red wine vinegar
¼ teaspoon celery seed
2 tablespoons vegetable oil
2 tablespoons olive oil
¼ teaspoon salt freshly ground pepper to taste

Garnish:
1/3 cup chopped green onions
2 tablespoons chopped fresh dill

Wash beets, but do not peel. Place in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook until tender when pierced with a sharp knife. Cool, peel, and cut in half, then slice halves into thin slices. Place beets in a salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish with scallions and dill, and serve. Serves 6 to 8.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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