Pickled Beet and Apple Salad

Sweet, tart and creamy, this shockingly pink salad is easy to love -- even for kids, who might try it just out of curiosity and end up falling for the crunchy apples and tangy beets. Any leftovers are delicious on a ham or roast beef sandwich the next day.

Pickled Beet and Apple Salad

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    1 16-oz jar pickled beet slices, drained 1/2 cup sour cream
    2 large tart apples, such as Honey Crisp or Granny Smith 1/4 cup mayonnaise
    3 tablespoons chopped chives, plus more for garnish


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      Dice up the beet slices and put them in a medium mixing bowl. Core the apples, without peeling them, and cut them in the same size cubes as the beets. Add the chives, spoon on the sour cream and mayonnaise and toss together. Garnish with more chives.

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