| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Beets; trimmed |
| 4 |
c |
Thinly sliced cabbage |
| 1 1/2 |
tb |
Cider vinegar |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Grated orange peel |
| 1 |
ts |
Honey |
| 6 |
tb |
Olive oil |
| 1 |
ts |
Caraway seeds |
|
|
Shredded fresh basil or chopped fresh |
|
|
; parsley |
INSTRUCTIONS
Preheat oven to 375F. Wrap beets in foil. Bake until tender when
pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2 x
1/4 x 1/4-inch strips. Place in medium bowl.
Place cabbage in large bowl. Combine cider vinegar, Dijon mustard,
grated orange peel and honey in small bowl. Gradually beat in oil.
Add caraway seeds. Pour enough dressing over beets to coat. Pour
remaining dressing over cabbage and mix. Season both salads with salt
and pepper.
Arrange cabbage around edge of platter. Mound beets in center.
Garnish with basil and serve.
Serves 4.
Bon Appetit November 1991
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