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.