Festive Fall Salad

Amy:

The dietitians that I work with all got together today for a potluck which is always means awesome food.  I had a bunch of garden vegetables sitting in my fridge so I decided to make this salad which, by the way, is one of my favourite ways to eat beets!  The roasting process makes them tender and sweet which is complimented nicely with the salt tang of the feta and the dressing.  Enjoy!

Ingredients:

2 pounds of beets, roasted

1 cup shredded carrots

1 cup shredded cabbage

2 tbsp chopped fresh dill (1 tbsp dried)

2/3  cup crumbled feta cheese

1/4 cup apple cider vinegar

2 tbsp maple syrup or honey

2 tbsp water

2 tbsp canola oil

1 tsp dried mustard powder

Directions:

1. Wash beets and cut off tops and tails.  Wrap in tin foil and bake in preheated oven at 375F for approximately 1 hour depending on the size of the beets, until just tender when pierced with a fork.  Unwrap, cool and peel.  Chop into 1 inch sized pieces.  Put in mixing bowl.

2. Shred carrots and cabbage and add to beets along with crumbled cheese.

3. Mix vinegar, water, canola oil, syrup and mustard together in a bowl and pour over salad. Stir to combine.

Tip: Tastes best if it sits in the fridge for a few hours to marinade before serving.

 

 

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