Beetroot Salsa or Salad

This recipe appeared in the August 2006 issue of Cruising World.

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.