Raw Beet Salad with Apples and Raisins To those who don't even like the thought of cooked beets, eating raw beets may sound like punishment. This salad may change your mind forever about beets, raw or cooked. Try it with cold, leftover roasted or grilled meats. Makes 4 Servings
	Ingredients: 1/4 cup low, or nonfat sour cream 1 teaspoon Dijon mustard 1 tablespoon cider vinegar Small bunch beets, about 3/4 pound, trimmed and peeled 1 sweet and crisp apple such as a Fuji 2 tablespoons sultana raisins 1 tablespoon chopped toasted hazelnuts 1 tablespoon chopped chives Kosher salt and freshly ground black pepper to taste Handful of watercress
	Instructions: 1. In a small bowl, combine sour cream, mustard, and vinegar. Set aside. 2. Grate beets by hand using the second-largest hole on a four-sided grater or using the grating attachment on a food processor. 3. Put in a mixing bowl. 4. Core apple but do not peel. 5. Cut into 1/2 inch cubes, and add the beets. 6. Add raisins, hazelnuts, and chives. 7. Season with salt and pepper. 8. Add sour cream dressing and mix well. Taste for seasoning. 9. To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter. Taste for seasoning.

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