Beet Slaw

• 1 medium red beet, peeled and shredded with a box grater
• 1 medium golden beet, peeled and shredded with a box grater
• 2 teaspoons shallot, minced
• 1 teaspoon Ume plum vinegar (found in health food stores)
• 1 teaspoon cider vinegar
• 2 tablespoons buttermilk
• 1/4 cup plain yogurt (regular or fat-free) or low-fat sour cream
• 3 teaspoons prepared horseradish, or to taste
• 1 teaspoon dried dill weed
• 2 tablespoons low-fat mayonnaise
• 1/4 cup walnuts, chopped (optional)
• pinch of salt

1. Bring a pot of water to the boil. Add in the red beets, bring to a simmer, and cook for 2 minutes. Drain and rinse with cold water. Drain again-- making sure to get as much water off the beets, using paper towels if needed.
2. Place the shallot into a small bowl and pour in Ume and cider vinegars (this will mellow the shallot just a bit). Set aside. Measure the rest of the dressing ingredients into a separate bowl, large enough to hold the beets. Mix with a whisk. Add in the shallot vinegar mixture and whisk again. Add in both raw and cooked beets and toss in the dressing. Sprinkle with walnuts if desired.

red beet, golden beet, shallot, ume, cider vinegar, buttermilk, plain yogurt, horseradish, dill weed, lowfat mayonnaise, walnuts, salt

Taken from food52.com/recipes/35725-beet-slaw (may not work)