1/4 Cup Low Fat Sour Cream or 1/4 cup Raw Vegan Sour Cream
1 Tsp Dijon Mustard
1 Tbl Cider Vinegar
1 Sm. Bunch beets, 3/4 lb. trimmed
1 Fuji Apple
2 Tbl Thompsons raisins
2 Tbl Raw Hazelnuts
1 Tbl Chopped Chives
Salt and Pepper
1.In small bowl combine sour cream, mustard and vinegar and set aside.
- Grate beets by hand using 2nd to largest hole on 4 sided grater.
- Core apple but do not peel, cut into 1/2” cubes, add to beets. Add raisins, hazelnuts and chives. Season with salt and pepper. Add sour cream dressing and mix well.
- Let sit overnight. Serve on a bed of watercress, arugula, lettuce or whatever green you have in the garden. And all organic ingredients.