Holy Cow! The blog is on fire this weekend!!!! I’m guessing everyone is ready to dust off those New Year’s resolutions and get started with paleo. I’m getting recommitted as I “cheat” most weekends. Some are going Whole30, but I think that I will just stick with what works for me. Good luck to all!!!
This is an awesome side dish or refreshing snack. Some people may think I’m nuts, but I like raw beets. They have the exact same crunch and consistency as a carrot. If you really want to roast your beets before assembling this, then go for it! My husband really loved this recipe and asked me to make a bigger batch the next time.
- 2 large beets, cubed (roasted is optional)
- 1/2 head of cabbage, chopped
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 head of garlic, roasted (300 degrees for 30 minutes)
- 2.5 Tbsp lemon juice
- 1/4 tsp dijon mustard
- pinch of sea salt
Allow the beets to marinate in the vinegar and salt for at least two hours. Remove the garlic from the husk. Place garlic, dijon, and lemon juice into a small food processor until smooth. Slowly drizzle in the olive oil while continuously processing. Once all oil has been incorporated, season with salt. Combine beets, cabbage, and garlic sauce.