No Section

Recipe: Shredded Beet, Apple and Currant Salad

September 26, 2012 at 7:33PM

SHREDDED BEET, APPLE, AND CURRANT SALAD WITH APPLE VINAIGRETTE

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

Directions

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:

Calories130Fat5 gSodium100 mg

Carbohydrates24 gSaturated fat1 gCalcium21 mg

Protein1 gCholesterol0 mgDietary fiber4 g

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