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Beet Salad Recipe with Apples and Cabbage

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This raw beet salad recipe tames the earthy essence of the beets and brings out a beautiful sweetness.  As soon as you get past the fact that you are gobbling up raw beets (if you have phobia), you are bound to forget that this is actually a pretty healthy dish!

Raw beets have quite possibly the most intense red color I have ever seen.  It has such a powerful color that every item in this salad will become lush and red in color.  Watch out for your fancy white shirts!

Recipe Inspiration: How to Cook Everything Vegetarian

There is something about beets that worries many people.  There must have been conspiracy among grandmas in the past to make terrible dishes with beets.  But that can’t be grandmas always make great stuff.  Maybe someone forgot to wash their beets and they got a mouthful of sand… No worries, in this recipe, you peel the beets, so you should be safe from the grit.

I worked from Mark Bittman’s Raw Beet Salad Recipe and pulled a few of variations mentioned to come up with this combo.  I love his uncommon takes on regular ingredients.  Be sure to check out his inventive alternative preparations for the Raw Beet Salad, he is a Master.

Don’t worry about leftovers with this recipe, the flavors will continue to improve as it marinates.  It makes for a good take along lunch dish, although prepare for co-worker jealousy!

Let’s Cook!

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Raw Beet Salad with Apples and Red Cabbage

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Ingredients

1 pound – fresh raw beets
3 – red apples
¼ head – red cabbage
1 tablespoon – finely grated ginger
1 tablespoon – zest of orange (about 1 small orange)
2 teaspoons – Dijon mustard
1 tablespoon – olive oil
2 tablespoons – balsamic vinegar
2 teaspoons – maple syrup
salt and pepper to taste

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1. Wash and peel the beets.  Rinse the apples and cabbage.  Prepare the food processor with the cheese shredding blade.

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2. Prepare the beets for shredding by cutting the top and bottoms off.  Chop into half or quarters depending on how large your beets are.  The larger you chunks of the beets, the longer the pieces will be within the salad.  A long piece of beet can stain a white shirt like nobody’s business!  Shred the beets in the food process or by hand with a cheese grater. Place in a large bowl.

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3. Prepare the apples for shredding by chopping in half and cutting out the core.  Shred with the food processor or cheese grater. Combine into the large bowl.

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4. Prepare the cabbage for slicing.  Cut head into fourths and trim out the stem.  Reserve the rest of the cabbage for another use. Slice thinly with a large chef’s knife.  Combine into the large bowl.

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5. Add the grated ginger, orange zest, Dijon mustard, olive oil, balsamic vinegar, and maple syrup.  Toss gently.  A set of tongs or even your hands might be the easiest method for combination.  Be careful, the red is intense!  Taste, then add salt and pepper to adjust.

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Let’s Eat!