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Warm Cabbage Salad with Roasted Beets & Mustard Vinaigrette
Prep: 20 minutes
Roast/Cook: 30 minutes • Serves: 4
1/4 cup Our Family® 100% Pure Olive Oil
1/2 teaspoon Our Family® Salt
1 small shallot, thinly sliced
1/2 medium green cabbage, thinly sliced
1/2 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
1 tablespoon Our Family® Apple Cider Vinegar
1 tablespoon Our Family® Dijon Mustard
1 tablespoon whole-grain mustard
1 teaspoon Our Family® Pure Honey
Chopped fresh chives for garnish (optional)
1.Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large bowl, toss beets, 1 tablespoon oil and 1/4 teaspoon salt; spread on prepared pan. Roast beets 30 minutes or until tender, stirring once halfway through roasting. Makes about 1-1/2 cups beets.
2.In large skillet, heat 1 tablespoon oil over medium heat. Add shallot, cabbage, 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; cook 5 minutes or until tender-crisp, stirring occasionally. Makes about 3 cups cabbage mixture.
3.In large serving bowl, whisk vinegar, mustards, honey and remaining 1/4 teaspoon pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil to emulsify. Add cabbage mixture and toss; top with beets. Makes about 4-1/2 cups salad.
4.Serve salad garnished with chives, if desired.
Approximate nutritional values per serving (1-1/8 cups):
184 Calories, 14g Fat, 2g Saturated Fat, 0mg Cholesterol, 595mg Sodium,
14g Carbohydrates, 4g Fiber, 9g Sugars, 1g Added Sugars, 2g Protein
