Cabbage and Beet Salad
Beet salads in general are wonderful, but this one is a refreshing change. For one thing, the beets are raw. For another, their sweetness is offset by the sharp taste of raw cabbage; it’s a fine if odd marriage. Think of it as Swedish coleslaw (like coleslaw, it can be made a few hours in advance). Whenever you peel beets—and especially when you’re grating them—be sure to wear an apron or clothing you don’t care about.
Recipe information
Yield
makes 4 servings
Ingredients
About 3 cups shredded cabbage (1/2 pound, more or less)
1/2 pound carrots, grated
1 pound beets, peeled and grated
1/2 cup Mustard Dill Sauce (page 608), or to taste
Salt and black pepper to taste
Preparation
Step 1
Toss the cabbage, carrots, and beets with just enough dressing to coat the vegetables evenly. Season to taste with more dressing and salt and pepper.
Step 2
Chill well and serve.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
