Raw beet & red cabbage salad
Funny how in the midst of winter, some summer colors can still show up to feed the eye.
Half the joy of this slaw/salad is in the magenta color & the knowledge that those colors are phytonutrients. The other half is the surprisingly pleasant taste. I like pickled beets ok, I’ll eat cooked beets if I must, but raw beets? Never would have thought of it, if Mark BIttman’s fantastic cookbook,How to Cook Everything hadn’t had a recipe. It’s pretty tasty: I fiddled with the amounts of vinegar (I used balsamic instead of sherry vinegar, too), and used pretty common grainy mustard, instead of Dijon. Squeezed a couple of clementines into it, for good measure, and it’s pretty damn good. Definitely my favorite way to eat beets.
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