Red Cabbage and Beetroot Salad
1 / 2
Total: 1 h 5 min
Prep: 15 min
·Cook: 50 min
Nutrition:275 kcalPer serving
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
4
1/2 head of red cabbage
1 beetroot
1 small red onion
50 g walnuts
50 g dried cranberries
Dressing
4 tablespoons red wine vinegar
1 1/2 tablespoons honey
6 tablespoons olive oil
1 teaspoon soy sauce
1 tablespoon lemon juice
salt and pepper to taste
Preparation
1
Wrap the beetroot in aluminium foil.2
Bake the beetroot in an oven preheated to 180°C for about 40–50 minutes until soft.3
Grate the cooled beetroot on a coarse grater.4
Shred the red cabbage.5
Finely chop the onion.6
Toast the walnuts in a pan.7
Add the walnuts and dried cranberries to the cabbage and onion.8
Combine the olive oil, red wine vinegar, soy sauce, honey, and lemon juice in a bowl.9
Season the dressing with salt and pepper to taste and mix well.10
Pour the dressing over the salad.11
Chill the salad in the fridge before serving.12
Serve with Roquefort or Gorgonzola for extra depth of flavour.Rate this recipe
