Shredded beet salad

 
                            Shredded Beet Salad
 
 Recipe By     : Country Living, May 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    fresh beets w/ tops -- *
      1/2  cup           apple juice
    2      tablespoons   olive oil
    1      tablespoon    lime juice
      1/2  teaspoon      dry mustard
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper
      1/4  lb            seedless green grapes -- stemmed,halved
    1                    ripe Anjou pear -- cored & sliced
 
 Cut greens from beets and reserve. Peel beets; rinse and pat dry. Coarsely
 grate beets into a med-sized bowl.
 
 To make the dressing:  In a small jar with tight fitting lid, place the
 apple juice, oil, lime juice, mustard, salt and pepper. Shake until well
 mixed.  Pour half into shredded beets; toss and refrigerate 15 min.
 
 Rinse and dry reserved beet greens.  Trim and discard stems.  Stack leaves
 and cut into 1/4" wide slices.
 
 Arrange greens on large serving plate to cover plate.  Mound shredded beets
 in center and sprinkle with the grapes.  Arrange pear slices around mound
 of beets.  Shake remaining dressing and drizzle over salad.  Serve immediately.
 
 
 
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 NOTES : "Similar in spirit to a shredded raw carrot salad with raisins;
 this refreshing beet version is served over a bed of beet greens.