Enjoy our Farmers Market Recipes

Beet and Red Cabbage Slaw

Submitted by: Bart Henshaw on August 14, 2008

This recipe is an excellent use for summer beets and to serve your vegetarian or vegan friends and family.

6 medium beets trimmed
1/2 cup apple cider vinegar
1/3 cup sugar (or honey)
2 Tablespoons Ben’s mustard (or Dijon )
1 1/2 teaspoon caraway seeds
2/3 cup corn oil (or slightly less)
8 cups thinly sliced cabbage
2/3 cup finely sliced onion
3 large carrots coarsely grated
1/4 cup fresh dill or 2 teaspoons dried

Preheat oven to 400 degrees and wrap the beets in foil, enclosing completely. Bake about 1 hour and 15 minutes until tender, cool and peel skin off. Whisk together vinegar, sugar, mustard, caraway in a large bowl. Gradually add and whisk oil. Add the cabbage, onion, coarsely grated beets and toss to coat. Let stand about 45 minutes, tossing occasionally. Stir in the dill, grated carrots and season to taste with salt and pepper.