1 can beets, OR
Fresh equivalent, cooked, cooled, peeled, and diced
1 small red onion, finely chopped
1/2 cup tomatoes, chopped
1/2 cup fresh prsley or cilantro, finely chopped, OR
1 teaspoon dried oregano
1 tablespoon dried cranberries, currants, or sultanas
1 tablespoon balsamic vinegar
1 teaspoon water
2 tablespoons olive oil
2 teaspoons wholegrain mustard
2 cloves garlic, minced
1 cup bean sprouts
Combine first six ingredients. Whisk together next five ingredients. Add dressing to salsa/salad, toss well, and allow flavors to blend and mellow for 30 minutes. Just before serving, add bean sprouts and stir to combine. Serve as a meal with slender Norwegian sardines and a fresh, crunchy loaf; as a side dish to accompany your catch of the day, or even as a topping on hamburgers.