Coleslaw Beets & Cranberries


1 (16 oz.) jar

Sliced Pickled Beets, not drained

4 cups

red cabbage, finely shredded

4 cups

watercress, torn

0.5 cup

dried cranberries

0.25 cup

red onion, chopped

0.25 cup

fresh mint, snipped

0.5 cup

prepared light raspberry vinaigrette

Feta cheese, crumbled


Original Recipe Makes 6 Servings

Drain beets; save liquid for another use or discard. Cut beets into thin strips. In large serving bowl, combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese.