This salad puts color on the table, to say nothing of hearty flavors. Notes: You can make the salad up to 1 day ahead; cover and chill. Prep Time: about 25 minutes.
Drain the beets and cut into matchstick-size strips 2 to 3 inches long. Peel and core the apples. Cut into 1/4-inch-thick slices, then into 1/4-inch-thick sticks 2 to 3 inches long.
In a bowl, mix beets, apples, cabbage, lemon juice, sugar, and salt to taste.
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