Shredded Beet Salad

Name: Shredded Beet Salad
Yield: 4
Ingredients: '1/2 cup of sour cream'; 2 soup spoons of milk; 1 to 2 tablespoons of prepared horseradish or mustard; salt and black pepper to taste; 3 cups of raw beetroot, peeled and shredded coarse, or sliced into thin rounds; 1 medium-sized onion, peeled and shredded coarse, or sliced into thin wedges; walnuts without shells or chopped finely; 'pickled salsa'

1
'1/2 cup of sour cream'
2
2 soup spoons of milk
3
1 to 2 tablespoons of prepared horseradish or mustard
4
salt and black pepper to taste
5
3 cups of raw beetroot, peeled and shredded coarse, or sliced into thin rounds
6
1 medium-sized onion, peeled and shredded coarse, or sliced into thin wedges
7
walnuts without shells or chopped finely
8
'pickled salsa'

Ingredients

1
'1/2 cup of sour cream'
2
2 soup spoons of milk
3
1 to 2 tablespoons of prepared horseradish or mustard
4
salt and black pepper to taste
5
3 cups of raw beetroot, peeled and shredded coarse, or sliced into thin rounds
6
1 medium-sized onion, peeled and shredded coarse, or sliced into thin wedges
7
walnuts without shells or chopped finely
8
'pickled salsa'

Directions

1
Mix the sour cream, milk, horseradish or mustard, salt, and black pepper
2
Set aside
3
Mix the beetroot and onion
4
Add the sauce, mix well, and refrigerate
5
This salad can be kept in the refrigerator for a few hours or shortly before serving
6
When serving, sprinkle walnuts on top of the apple slices and cover with pickled salsa
7
Serves 4 to 6.