Red Cabbage Slaw With Beets Recipes

RED CABBAGE SLAW WITH BEETS

Steps:

• Preheat the oven to 400 degrees. Trim and scrub beets. Brush each beet with a drizzle of olive oil and wrap in aluminum foil. Roast beets on the center rack of the oven for 45 to 60 minutes, until tender. Remove from oven, open foil and let cool.
• While the beets are roasting, prepare the dressing and other ingredients. You can use pre-shredded cabbage (recommended) or use a mandoline or very sharp knife to slice a head of red cabbage. For the dressing, combine the shallot, mustard, and vinegar in a small bowl or dressing jar, and let this mixture sit for ~15 minutes. Then add the olive oil and whisk/shake until well combined.
• In a large bowl, combine the shredded cabbage and dried cranberries. Using a hand grater, shred the apple and cooked beets into the bowl. Add the vinaigrette and mix until combined.
• You can serve immediately, or put this in the fridge for 30 minutes to an hour, and serve cold. Just before serving, squeeze the lemon on top of the slaw and stir. Enjoy!

SHREDDED BEET AND CABBAGE SLAW

Steps:

• Whisk first 3 ingredients until blended.
• Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
• Sprinkle with nuts.

BEET AND RED CABBAGE SLAW

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.