Serves 8
8 small beetroots
½ medium white cabbage, thinly sliced (about 4 cups)
Dressing
½ cup apple cider vinegar
2T Dijon Mustad
Grated peel of 2 oranges
2T Honey
½ cup Oil
Salt and pepper
2t caraway seeds
Dressing
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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