Autumn beet and red cabbage salad

1 (16-ounce) jar Aunt Nellie's Pickled Beets, whole or sliced

1 (16-ounce) jar Aunt Nellie's Sweet & Sour Red Cabbage

1/3 cup red currant jelly

¼ teaspoon ground cloves

¼ cup thinly sliced scallions

1 cup chopped Granny Smith apple (about 1 small apple)

½ cup chopped toasted pecans (see note)

Salt and pepper

Drain beets and red cabbage; combine both liquids in small bowl.

Pour ½ cup of the combined liquids into a small saucepan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup (about 10 minutes). Cool.

Meanwhile, cut sliced beets in half or whole beets into wedges. Toss beets, cabbage and scallions with cooled red currant dressing. Just before serving, stir in apples and toasted pecans. Season to taste with salt and pepper.

Note: To toast pecans, bake nuts in a single layer on a rimmed baking sheet in a preheated 350-degree oven until fragrant (about 5 to 8 minutes). Remove from baking sheet and cool.

Nutrition facts per serving: 176 calories, 6 g fat, 0 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 3g protein, 412 mg sodium, 6 g fiber

Seneca Foods Corp.