Beet and Cabbage SaladsKatherine Wolkoff
These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Beet salad:
2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Cabbage salad:
1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint
Preparation
For beet salad:
Step 1
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
For cabbage salad:
Step 2
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
Nutrition Per Serving
Per serving: 190.7 kcal calories
71.9 % calories from fat
16.0 g fat
1.7 g saturated fat
0 mg cholesterol
12.5 g carbohydrates
3.4 g dietary fiber
7.5 g total sugars
9.1 g net carbohydrates
2.1 g protein
#### Nutritional analysis provided by Bon Appétit
