Citrus Beet Slaw

Roast two medium-large beets. Wrap in foil, drizzle with olive oil and sprinkle with salt and pepper before roasting in a 450° F oven for about an hour. This will result in medium-large beets retaining a little crunch, but you can roast for longer if you prefer them more tender. Let them cool so you can slice into thin slivers.

Thinly slice up some cabbage, you can use a mandolin. Usually 1/2 of a large cabbage is plenty, but the amount of dressing that follows supports more.

• ¼ cup Cider Vinegar
• 1 Tbs Dijon Mustard
• Grated Orange Peel from one orange
• 2 tsp Caraway Seeds
• 2 Tbs maple syrup
• ½ cup Olive Oil
• Kosher salt
• Pepper

Whisk vinegar, mustard, peel, caraway and syrup in small bowl.

Gradually beat in oil.

Mix cabbage and beets and dressing together. Note that this recipe makes a lot of dressing, you may want to add gradually depending on how much cabbage you use.

Season to taste with kosher salt and pepper.