Ruby Red Kraut & Beet Salad


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1 Cup Firefly Kitchens Ruby Red Kraut

3 medium beets steamed al dente, peeled, and cut julienned

1/4 Cup grated fresh horseradish root (not jarred or “prepared”)

1/4 Cup thinly sliced sweet onion

drizzle of olive oil

Salt & Pepper to taste


Toss all ingredients gently with olive oil and salt & pepper. ¬†Enjoy with red meat as a elegant side dish, serve on a bed of arugula or on it’s own as a beautiful holiday salad.