Jewelled Beetroot Slaw

Serves 8 

8 small beetroots 

½ medium white cabbage, thinly sliced (about 4 cups) 


½ cup apple cider vinegar 

2T Dijon Mustad 

Grated peel of 2 oranges 

2T Honey 

½ cup Oil 

Salt and pepper 

2t caraway seeds


Whisk together the apple cider vinegar, Dijon mustard, grated orange peel and honey in a small bowl. 

Boil the beetroot in plenty of water until cooked, about 40-60 minutes, and then drain. When cool enough to handle, don your latex gloves and slip off their skins. Cut into thin slices and put these into a bowl with a little of the dressing and set aside. 

Use a sharp knife to slice cabbage into thinnest slices you can manage. Then, in a large mixing bowl, toss the cabbage with the remainder of the dressing and caraway seeds, and season with salt and pepper. Very gently toss beetroot slices a little at a time, plating up the salad on a platter. 

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