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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use the grating disk of a food processor to grate the beets more easily. Ingredients:
5 tablespoons olive oil, divided |
3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar |
2 tablespoons prepared white horseradish |
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium) |
1 cup paper-thin slices red onion |
8 cups very thinly sliced red cabbage (about 1 1/4 pounds) |
Directions:
1. Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
2. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.
3. * This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.
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