Ingredients
2-1/2 pounds fresh beets (about 8 medium)2 medium apples, peeled and chopped1 cup chopped fresh kale1 cup chopped red cabbage1 cup shredded carrots1/2 cup chopped onion1/2 cup cider vinegar1/3 cup olive oil2 tablespoons honey1 teaspoon salt3/4 teaspoon curry powder1/8 teaspoon each ground ginger, garlic powder and pepper
Preparation
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
