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1
Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
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2
Reserve 1 cup of liquid to use later and discard the remainder.
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3
Immediately immerse beets in cold water, then peel off skins and discard.
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4
When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
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5
In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
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6
Cover and microwave on HIGH (full power) for 2 minutes.
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7
Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
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8
Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
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9
Drain peas well before using.
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10
In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
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11
DRESSING--------------.
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12
In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
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13
Adjust dressing mixture to taste.
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14
Pour dressing over prepared vegetables and gently fold together to coat.
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15
Cover and refrigerate until ready to serve.
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16
Serve on individual side plates and spoon some of the dressing over.
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17
Salad will keep very well for at least 10 days when covered and refrigerated.
