Instructions: 1) In a small bowl, mix sour cream, mustard and vinegar. Set aside.

2. Grate beets by hand using the second-largest hole on a 4-sided grater or using the grating attachment on a food processor. Put in a mixing bowl.

3. Core apple but do not peel. Cut into 1/2-inch cubes and add to beets. Add raisins, hazelnuts and chives. Season with salt and pepper. Add sour cream dressing and mix well. Taste for seasoning.

4. To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter.

Serves 4.

Tip: To remove hazelnut skins which can be bitter, put the toasted nuts in a tea towel and rub them together. The skins will slip off.

NOTES : To those who dont even like the thought of cooked beets, eating raw beets may sound like punishment. But this salad may change your mind forever about beets, raw or cooked. Try it with cold, leftover roasted or grilled meats. Sam Gugino

Substitute canned/bottled beets. they can well.

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