Serves 4 to 6.

Now that the apples are at their peak and there are plenty of beets, make a big batch of this bright, sweet salad. It will hold for several days. From "Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine," by Bryant Terry.


• 2 large fresh beets, peeled, roots trimmed, coarsely grated

• 2 large firm apples, such as Haralson or Honey Crisp, coarsely grated

• 2 c. apple cider

• 2 tsp. apple cider vinegar

• 1/4 tsp. coarse sea salt

• 2 tbsp. extra-virgin olive oil

• Freshly ground white pepper

• 1/2 c. dried currants


Combine shredded beets and apples in a large bowl.

Meanwhile, in a small saucepan set over high heat, bring the apple cider to a boil and reduce to a little less than 1/2 cup, about 15 minutes. Transfer 1 tablespoon of the reduced apple cider to an upright blender. (Reserve the rest of the reduced cider for another use; keep refrigerated in a covered container.)

Prepare the vinaigrette by adding the apple cider vinegar and salt to the blender, and blend while slowly adding the olive oil. Season to taste with salt and pepper.

Add the currants and the dressing to the bowl with the beets and apples and toss until well dressed.

Nutrition information per serving:

Calories 130 Fat 5 g Sodium 100 mg

Carbohydrates 24 g Saturated fat 1 g Calcium 21 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 1/2 fruit, 1 fat.