Boistfort Valley Farm
Community Supported Recipe Box

Beet and Cabbage Salads

for Beet salad

  • 2 tablespoons Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 5 tablespoons safflower oil
  • 3 large raw beets, peeled, coarsely grated

for Cabbage salad

  • 1/4 cup distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 5 tablespoons safflower oil
  • 6 cups very thinly sliced green cabbage
  • 2 tablespoons chopped fresh mint

procedure

dish: salad
season: summer

For beet salad: Whisk vinegar & mustard in large bowl. Gradually whisk in oil, then mix in beets. Salt & pepper to taste.

For cabbage salad: Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes at room temperature, tossing occasionally.

Bon Appétit, May 2010, by Jerome Navarre, From Chez Navarre in Toulouse, France

BoistfortValleyFarm.com/recipes