Ingredients
15 lbs fresh beets (about 48 medium)
12 medium apples, peeled and chopped
6 cups chopped fresh kale
6 cups chopped red cabbage
6 cups shredded carrots
3 cups chopped onion
3 cups cider vinegar
2 cups olive oil
12 tbsp honey
2 tbsp salt
1-1/2 tbsp curry powder
scant tsp each of ground ginger, garlic powder and pepper
Directions
- 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 large bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally. Yield: 60-80 servings.
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