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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Inner Cabbage Salad with Roasted Beets Recipe

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This recipe for Inner Cabbage Salad with Roasted Beets is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD FOR TWO::
1-4 Fresh Beets depending on size
2 Cups of sliced Cabbage
1/2 Apple
2 handfuls of Spinach
Olive Oil, Salt, Thyme or Fennel

FOR DRESSING:
1/4 C Annie's Honey Mustard
1 T Apple Cider Vinegar
1-2 T of Avocado or Olive Oil
1/2 tsp Sea Salt
1/2 tsp Fresh Ground Pepper
Directions:
Directions:
Preheat oven to 350º. Scrub beets with brush. Cut all but 1 inch of top off (save for juicer) and cut root or pointy tail off. No need to peel. Cut in quarter in 1/2 inch wedges. Put wedge shaped pieces of beet in pan and cover with water. Boil 10 mins - enough to only make them soft 1/2 way though. . DRAIN beets in colander. In small bowl, combine parboiled beets, olive oil, salt and thyme or fennel.

BAKE beets in pan or foil until tender. Cut in bite size cubes.

From the inner cabbage, whiter in color, near the heart or stalk, thinly slice off enough cabbage for amount of people you are serving.

Cut apple in cubes. I use an apple slicer and then cut in cubes. Sprinkle apples and cabbage with a juice from a slice of lime. Toss to coat.

Add 1 handful of spinach per person and roasted tender beets. Toss.

Serve dressing separate.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I have found the inner part of the cabbage, not the center hard stalk, but the area just after that, to be the most tender and sweet. This salad can also be made without the beets or without the apple.

 

 

 

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