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Ingredientes
- 2 med beets trimmed
- 4 c. thinly-sliced cabbage
- 1 1/2 Tbsp. cider vinegar
- 2 tsp Dijon mustard
- 2 tsp grated orange peel
- 1 tsp honey
- 6 Tbsp. extra virgin olive oil
- 1 tsp caraway seeds Salt to taste Freshly-grnd black pepper to taste Shredded fresh basil for garnish (or possibly minced fresh parsley)
Direcciones
- Preheat oven to 375 degrees. Wrap beets in foil. Bake till tender when pierced with knife, about 1 1/2 hrs. Cold. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.
- Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add in caraway seeds. Pour sufficient dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
- Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.
- This recipe yields 4 servings.
- Comments: Cabbage has been a staple vegetable in New England since the colonists sowed the first seeds. In the beginning, English settlers boiled it, just as they had back home. Eventually, other immigrants introduced creative new ways to prepare it. Coleslaw, for example, was brought over by the Dutch. This is our version, with the colorful addition of beets, another popular ingredient in this part of the world.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 181 | 90% |
| Total Fat 20.48g | 26% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 107mg | 3% |
| Total Carbs 4.69g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.4g | 2% |
| Protein 0.68g | 1% |
