Roasted Beet Slaw

Get many thumbs up and smiles from family and friends with this extremely enjoyable combination of root veggies and flavors. Shhhhh don’t tell them beet slaw is healthy. I wasn’t sure what to name this… CSA Slaw? (in honor of the winter box of roots) nope. How about Gall Bladder Greatness (in honor of the beets, olive oil, cabbage), puleeeze! OK, then…

Well, I do use food therapeutically, why not? But it’s OK to keep the health benefits secret and just enjoy the colorful presentation and, oh that taste so yummy.

Serves 8

Ingredients
4 large beets, boiled or baked, cooled and peeled (if you boiled your beets, try my Beet Juice Lemonade recipe 😛 )
1 turnip, peeled
½ head Napa or Chinese cabbage very thinly sliced
1 red onion, thinly sliced
6 tablespoons extra virgin olive oil
3-1/2 tablespoons aged balsamic vinegar
1 teaspoon dried white horseradish
1 teaspoon fine ground sea salt

Preparation

Earlier in the day or the day before, wash, trim, then wrap the beets in foil. Bake at 350 degrees for about an hour until tender with a fork inserted. Remove from the oven and let cool. The peels will easily slide off. OR trim and boil the beets; use the juice for Beet Juice Lemonade. OR keep it simple and buy pre-cooked beets in your produce section.
Grate the beets into a large salad bowl. A Cuisinart helps speed this up immensely.
Peel and wash the turnip and grate into the bowl.
Very thinly slice the Napa cabbage, you should have about 4 cups, and add to the bowl.
Add the sliced red onion.
Toss all the veggies together extremely well. The grated beet likes to clump so just separate it.
In a small bowl, whisk together the olive oil, balsamic vinegar, horseradish and sea salt. Pour over the salad veggies and quickly toss to coat.

Serve and smile