This red cabbage and beetroot salad is a delicious combination that blends the freshness of cabbage with the sweetness of beetroot. Perfect for any occasion as a side dish to meats or main courses.
Ingredients
Half a head of red cabbage
1 beetroot
1 small red onion
50 g walnuts
50 g dried cranberries
dressing
4 tablespoons red wine vinegar
1 and a half tablespoons honey
6 tablespoons olive oil
1 teaspoon soy sauce
1 tablespoon lemon juice
salt and pepper to taste
Preparation
Wrap the beetroot in aluminum foil and bake it until soft in an oven preheated to 180°C for about 40-50 minutes. After cooling, grate the beetroot on a coarse grater.
Shred the red cabbage and finely chop the onion.
Toast the walnuts in a pan, then add them along with the dried cranberries to the prepared salad.
In a bowl, combine the olive oil, red wine vinegar, soy sauce, honey, and lemon juice. Season the dressing with salt and pepper to taste. Mix well and pour it over the salad.
Chill the salad in the fridge before serving.
Blue cheese such as Roquefort or Gorgonzola is a perfect addition to this salad, enhancing its flavor.