A touch of sweetness from the almond butter and oven roasted beets rounds out the tang of the kraut and the smack of the fresh horseradish in this recipe.

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Sweet Almond Beet Kraut Horseradish Smack

1 c. wildbrine Red Cabbage & Red Beet Organic Sauerkraut
2 c. roasted beets, cooled, peeled, and thinly sliced
1/2 small red onion, very thinly sliced
1/3 c. fresh horseradish root, coarsely grated
3 Tbs. raw almond butter
1 Tbs. raw honey
1 Tbs. coconut aminos or Tamari
1 Tbs. sesame oil
sea salt and pepper, to taste

Toss together the wildbrine Red Cabbage & Red Beet Organic Sauerkraut, the sliced beets, and red onion. Season with a touch of sea salt and pepper.

In a separate bowl, whisk together the almond butter, honey, coconut aminos, and sesame oil, until smooth.

Pour the sweet almond butter sauce over the beet kraut mixture and top with grated horseradish root.
Season with additional salt and pepper, if desired.