Beet Salad with Tangy Horseradish Dressing

An interesting blending of ingredients.

Ingredients

1/2 cup low-fat cottage cheese
1/4 cup plain low-fat yogurt
1 Tablespoon prepared horseradish
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon GOLDEN BLOSSOM HONEY
1/4 teaspoon hot sauce
3-4 medium-large red beets (about 3/4 of a pound)
1 large grapefruit
1 large orange
1 large bunch watercress, trimmed and rinsed
1/4 cup scallions, chopped

Directions

In a blender, combine first 7 ingredients and puree until smooth. Transfer to a bowl, cover and refrigerate until ready to serve.

Cut tips off beets and trim stems, leaving about 2 inches. Drop beets into enough boiling salted water to cover. Boil until tender, but not soft, about 20 to 25 minutes. Drain and cool in a container of cold water for about 30 minutes.

Peel beets, cut into thin slices and set aside. Peel orange and grapefruit. Cut into bite size pieces. Place watercress on individual salad plates. Arrange beets and citrus over watercress. Remove dressing from refrigerator, stir and drizzle over each salad. Top with scallions and serve.

Serves 4.


golden blossom honey product