Ingredients

The following ingredients have 6 Servings
  • 1 lb beets (about 4 small)
  • 4 cups thinly sliced cabbage (about 1/2 medium head)
  • 1/3 cup raw pecans
  • Chopped green onions (for garnish)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 garlic clove (minced)

Instruction

  • Scrub the beets and halve them. Place in a medium saucepan and cover with water.
  • Heat over medium high heat until boiling, then reduce the heat to medium low to simmer for 30 minutes until fork tender.
  • While the beets are cooking, heat a dry skillet over medium heat and toast the pecans for 4-5 minutes while stirring frequently. They should be browned and fragrant. Remove from heat and set aside.
  • Make the balsamic vinaigrette by whisking all the ingredients together. Set aside
  • Once the beets are done cooking, drain and cool (you can run them under cold water to speed up the process), then peel and cut into cubes.
  • In a large mixing bowl, add the cabbage slices, beets, and toasted pecans.*
  • Drizzle with balsamic vinaigrette and toss lightly. Top with green onions before serving.