Carrot and Roasted Beet Slaw

2 12 2010


Carrot and Roasted Beet Slaw

  • ½ head red cabbage
  • 3-4 medium carrots
  • 3 medium beets
  • 2 Tbs apple cider vinegar
  • 1 tsp sugar
  • 1 tsp celery seed
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • ¼ cup mayonnaise (best is homemade)

Preheat the oven to 325 degrees F. In a shallow roasting dish place the washed beets. Cover with a drizzle of olive oil and lightly with salt and pepper. Roast for about 30-35 minutes. Allow to cool. Peel the beets and finely dice. Using a mandolin, or slicing thinly, cut the carrots and cabbage into thin slices. Combine all the ingredients.




One response

2 12 2010

I would love that salad! In fact I am going to make it as soon as possible.

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