Tuesday, February 09, 2010

Roasted Red Beet Cole Slaw

As promised I dug this recipe out of my archives. It is one of my favorite slaw recipes. Enjoy

Roasted Beet Cole Slaw

2 cups shredded green cabbage
2 cups shredded red cabbage
3/4 cups shredded carrots
3 stalks green onions
1 Granny Smith apples, shredded
2 cups roasted beets, shredded

½ cup cider vinegar
1/4 cup sugar
1 cup mayonnaise
1 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon coarse-grained mustard

Begin by roasting the beets; wash the beets, cut off the tops, place in a roasting pan, add 1/2 cup of water and cover tightly. Cook at 375 until cooked through, chill, peel. I suggest using a box grater to shred the carrot, apple and beets. Mix the dressing separately. It is most likely there will be left over dressing, but add as much dressing as desired. The whole mess will turn a nice pink. Don't worry to mix the veggies with the dressing too early, ten minutes is enough time to bring the flavors together.


Anonymous said...

do you think this dressing would work as well minus the apples and beets?

Michael Walsh said...