Napa Cabbage Salad with Borscht Vinaigrette

• 3 medium raw beets (1 lb.)
• 1 Tbs. red wine vinegar or cider vinegar
• 1/4 cup plain nonfat yogurt
• 2 Tbs. olive oil 2 Tbs. prepared horseradish
• 1 small head napa cabbage, thinly sliced (8 cups)
• 1 small bulb fennel, thinly sliced
• 4 green onions, thinly sliced ( 1/2 cup)
• 2 Tbs. slivered almonds

1. Cook beets in boiling salted water in medium saucepan 30 minutes, or until tender when pierced with fork.
2. Drain, and rinse under cold water.
3. Peel by rubbing skins off while submerged in large bowl of cold water.
4. Drain.

beets, red wine vinegar, nonfat yogurt, olive oil, cabbage, bulb fennel, green onions, almonds

Taken from www.vegetariantimes.com/recipe/napa-cabbage-salad-with-borscht-vinaigrette/ (may not work)