Quick Shredded Beet Salad/Spread/Filling

Beets... so rich and red and good for you, another Fall staple in our house.  My daughter Anastasia brought me a  big bag of beets from the Fraser Valley and  I  had 4 large beets left that needed to be used so I cooked  them up this morning and  put this together with the ingredients I had in my fridge.   ( Yes horseradish is a staple in my fridge) - my parents always had a plant or two growing at the edges of their gardens, there is nothing like fresh horseradish.  I too have a plant growing that has been passed down to me by my sister Holly that was passed down to her.   You can serve the this dish  as a salad or spread it onto a slice of bread and roll it up and then cut into slices as an appetizer or just serve it alongside any supper meal.  After fighting a bought of pneumonia my body was craving beets and horseradish definitely clears the sinuses.... this was the perfect fix for me.   I always cook up a pot of beans (kidney, Romano, chili, black beans ...) and keep them in the freezer for meals just like this.  They are always ready to drop into a soup, salad and many more dishes. My Japanese friend Yuko taught me a trick she uses when cooking beans, drop in a 4 inch piece of 'Kombu' - a seaweed that flavours the beans  so nicely  plus 'degasses' them too.
In today's salad I used chili beans that I just dropped into the bowl frozen, they cooled down the still warm  beets and by the time I had mixed the ingredients together the beans were perfectly thawed.

 Shredded Beet Salad/Spread/Filling

 The ingredients you will need.

All ingredients are chopped, shredded and ready to be mixed together.

Serve it on some crackers or multi grain bread.

  

 or serve it as a salad along with your dinner meal.

Enjoy.

SHREDDED BEET SALAD/SPREAD/FILLING

3-4 large beets boiled, roasted or steamed

1 cup cooked beans  of your choice

1/2 cup shredded sauerkraut

1/8 cup sweet onion finely chopped

1 large tablespoon mayonnaise (or oil )

 1 -2 Tablespoons shredded fresh horseradish (or to taste)

salt and pepper to taste

2 teaspoons red wine vinegar (optional)

Cook beets until tender,  let cool then shred into a large bowl.

 Add the rest of your ingredients and mix together.  

Serve as a salad, or spread it onto bread slices rolled thin and then roll it  

up jellyroll style and slice into pieces as an appetizer.  

You can spread some cream cheese on the bread before adding the beet mixture.

 Fill a pita pocket with this filling for a quick 'take a long' lunch.

Store in the fridge.

"Accept what is, let go of what was,  and have Faith in what will be."