Ruby Red Salad
~ Mary ~
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If you want have a little clean eating on your holiday buffet, here’s your ticket! And it’s so festive looking to boot! You could also just whip it up, like I have been, for whatever, and whenever. Yes, it’s that tasty and classy enough for dinner guests and homey enough for every day.
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Ruby Red Salad
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Scrub
4-5 medium sized Beets and slice in half, no need to peel.
Place on a large square sheet of foil and top with:
1 Tbsp Olive Oil
1/2 tsp Kosher Salt
3 Bay Leaves
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Bring up edges of foil and fold all edges to seal up the sides.
Place on a baking sheet and bake at 400° for about 1 hour and 20 minutes. Remove from oven and let cool completely before slicing them julianne style.
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Vinaigrette
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Whisk to combine:
1-2 Tbsp Dijon Mustard
2 Tbsp Sherry
2 Tbsp Lemon Juice
1/4 Cup Olive Oil
Kosher Salt and Fresh Ground Pepper to taste
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Assembling the salad:
Combine in a large bowl and toss
4-6 Cups Cabbage thinly sliced – red or white is fine
1 medium Red Onion thinly sliced
Vinaigrette
Beet slices
Toss well then top with:
1 Cup Pepitas (toasted edible pumpkin seeds – the small green ones)
1/2 Cup Crumbled Feta Cheese
Hi Mary, I have to say that I love your pictures. Have a good Sunday.
Thanks Helene!
Beets! YUM!
Looks good to me!!!
Looks great–can’t beat a salad with bold colors and zesty flavors like this one.
Wow this red salad looks so beautiful and sounds so flavourful. It sounds super delicious
Yummy! I love the combination of cabbage and beets – it’s so tasty!
Mary! We both have beets on the brain… Your salad is fabulous! I love the bit of salty feta in it… A beautiful contrast to the sweetness of the beets.
salad looks fabulous
How pretty. Not big on beets but it is very pretty and the perfect salad for Christmas time.
Sorry that this took so long to respond to. I haven’t been to Food Buzz in way too long. I am backed up on Food Buzz mail.