Cabbage Beet Coleslaw
Ingredients:
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
Directions:
- Preheat oven to 450°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 45 minutes. Cool.
- (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.)
- 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.
