As I've said before, beets are high on my list of favorite veggies. They are relatively easy to grow and prepare...which makes them perfect for a lazy gardener like myself.
This recipe is made with yellow beets. Primarily because red beets would stain the whole salad red. But feel free to use whatever type you prefer. White beets would also be a good choice here. Of course, if it's Halloween...
Beet, Carrot and Cabbage Slaw
Salad:
3 medium yellow beets, peeled
3 medium carrots
1 head of cabbage
1/2 red onion
Dressing:
3/4 cup white wine vinegar
2 tablespoons of Dijon mustard
1 teaspoon honey
1 small shallot, minced
1 teaspoon fresh thyme
Salt and pepper to taste
3/4 cup olive oil
In a food processor, shred beets, carrots, onion and cabbage and place in a large bowl. In a small bowl add vinegar, mustard, honey, shallot, thyme and salt and pepper. Whisk to combine. Stream in 3/4 cup of olive oil, whisking at the same time to emulsify. Pour dressing over salad ingredients, toss, and refrigerate for an hour or so before eating.
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