Docstoc

Cabbage Beet Coleslaw

Document Sample
Cabbage Beet Coleslaw Powered By Docstoc
					Cabbage Beet Coleslaw – based on a recipe at www.kitchn.com
serves four

4 medium sized beets (red and gold make a nice presentation)
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 hour.

Cool. Peel beets by rubbing lightly with a paper towel. Cut into slices and place in
a large bowl. Shred the cabbage thinly with a sharp knife 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.

From the Finn Meadows Farm recipe swap By Sally G.

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:0
posted:2/23/2012
language:
pages:1