Beet Salad with Apples

Beet Salad with Apples

source:
rec.food.cuisine.jewish

Beet Salad with Apples

7 medium beets
2 tart apples
1 tablespoon plus 1 teaspoon prepared mustard
4 tablespoons mayonnaise
1 teaspoon sugar
salt and freshly ground pepper

Preheat the oven to 350 degrees.

Wrap each beet in a piece of foil, sealing tight. Place all the beet
packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave
the beet packages on the baking dish, but carefully pull open a corner
of the foil package to let the steam escape. Let the beet packages sit
in this manner for 5-10 minutes. Carefully open the foil package more
fully. Let the beet packages sit in this manner for an additional 5-10
minutes or until the beets can be handled comfortably. Slide your
fingers over the surface of the beets and the skin of the beets will
peel off easily. Cut the beets into 1/4-inch julienne sticks.

Coarsely grate the apples and combine with the beet sticks. Add the
remaining ingredients and blend well. Taste and adjust seasoning with
salt and pepper. Serve cold.

Note: Faye Levy says that 2 tablespoons sour cream can replace 1/2 the
mayonnaise for meatless dinners.

Source: INTERNATIONAL JEWISH COOKBOOK
Faye Levy