Roasted Red beet & Cabbage Salad
The duo of red beet & cabbage brought together with a little sour cream & mayonnaise is outstanding! The earthy sweetness of beets pairs perfectly with the peppery and refreshing crunch of red cabbage! Additionally, this combination creates an excellent nutritional balance versus straight beet or cabbage salads. While you’re free to use mayonnaise entirely, remember that by substituting mayo with sour cream, we cut back on so many calories and create a guilt-free sauce that still delivers a nice creaminess; but you’re the boss, and you do you.
Finally, feel free to use a food processor shredding blade to shred or grate if that works best for you. Let’s beet it!
Ingredients
4 small-medium size fresh red beets (10 oz)
1/3 cup sour cream
1/3 cup mayonnaise
1 lemon zest
1/3 cup Lemon juice
1 tbsp Sumac
1 tsp Aleppo pepper
1 tsp kosher salt
2 garlic cloves, minced (optional)
1/2 cup chopped walnuts
1/2 small red cabbage, 10 oz
1/2 cup chopped walnuts, toasted
Instruction
1) Preheat your oven to 400°F. Rinse the beets under warm water, removing any dirt or debris. Pat them dry with a clean paper towel & wrap them completely in a properly sized sheet of aluminum foil. Arrange the wrapped beets on a baking sheet & bake them in the oven for 45-60 minutes or until they are fork-tender. Once done, allow them to cool, unwrap the beets, & use a paring knife or gloves to peel & slide off the skin. Grate the beets before mixing. Baked beets can be kept unpeeled in the refrigerator for up to 4 days.
2) In a large mixing bowl, make the sauce by combining mayonnaise, sour cream, lemon zest, juice, sumac, Aleppo pepper, garlic & salt.
3) Preferably, chop the walnuts into very small pieces & add them to the sauce.
4) Shred the cabbage very thinly. Use a box grater to grate the beets on the large side. Add the vegetables to the sauce.
5) Take two forks & use them to gently lift & toss the ingredients from the bottom to top repeatedly, making sure that everything is coated with creamy sauce. This appetizer refrigerates well up to 3 days. Serve cold with rice, over green salads, or any protein you like.
