Beet Slaw

Ingredients

• 1
  
  medium red beet, peeled and shredded with a box grater
  
• 1
  
  medium golden beet, peeled and shredded with a box grater
  
• 2
  
  teaspoons shallot, minced
  
• 1
  
  teaspoon Ume plum vinegar (found in health food stores)
  
• 1
  
  teaspoon cider vinegar
  
• 2
  
  tablespoons buttermilk
  
• 1/4
  
  cup plain yogurt (regular or fat-free) or low-fat sour cream
  
• 3
  
  teaspoons prepared horseradish, or to taste
  
• 1
  
  teaspoon dried dill weed
  
• 2
  
  tablespoons low-fat mayonnaise
  
• 1/4
  
  cup walnuts, chopped (optional)
  
• 
  
  pinch of salt
  

Directions

1. Bring a pot of water to the boil. Add in the red beets, bring to a simmer, and cook for 2 minutes. Drain and rinse with cold water. Drain again– making sure to get as much water off the beets, using paper towels if needed.
2. Place the shallot into a small bowl and pour in Ume and cider vinegars (this will mellow the shallot just a bit). Set aside. Measure the rest of the dressing ingredients into a separate bowl, large enough to hold the beets. Mix with a whisk. Add in the shallot vinegar mixture and whisk again. Add in both raw and cooked beets and toss in the dressing. Sprinkle with walnuts if desired.