Cabbage Beet Coleslaw
courtesy of Michael Jones
- 4 beets, each about the size of a softball
- Olive oil
- Kosher salt
- Fresh black pepper
- 1 small head of cabbage, thinly sliced
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- Grated orange peel from one orange
- 2 tablespoons honey
- 1/2 cup olive oil
- 2 teaspoons caraway seeds
- Preheat oven to 375°F. Place the beets in foil and drizzle with olive oil and dust with salt and pepper. Bake until tender when pierced with knife – about 1 1/2 hours. You can cut down the roasting time by cutting the beets in half. Depending on their size it could take as little as an hour.
- Cool. Peel beets by rubbing lightly with a paper towel. Cut into 2-inch strips and place in a large bowl. Shred the cabbage thinly with a sharp knife or mandoline and add in with the beets.
- Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour dressing over cabbage and the beets and mix well. Add caraway seeds and toss. Season to taste with kosher salt and pepper.
- Note: I used 2 large regular beets in this recipe, plus 4 or 5 much smaller golden beets. This made a nice color and taste contrast.
Number of servings (yield): 4