This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
http://www.saucemagazine.com/blog/?p=41710
INGREDIENTS
8 cups thinly sliced cabbage
2 tsp. kosher salt, plus more for seasoning
1 tsp. red pepper paste
1 reserved Roasted Beet (recipe above)
Juice of 1 lemon
1 tsp. sugar
Freshly ground black pepper to taste
PREPARATION
• Preheat the oven to 450 degrees. Place a 2-foot long sheet of heavy-duty aluminum foil over a baking sheet.
• Place the beets in the center of the foil and evenly coat with 2 tablespoons olive oil, the apple cider vinegar, 1 teaspoon salt and pepper to taste. Scatter the thyme sprigs over the top and fold the foil into a tight packet.
• Roast 45 minutes, until the beets are fork tender. Unwrap and let cool enough to handle.
• Use a clean old dishtowel to rub the skins from the beets. Reserve 1 beet for the Lebanese Cole Slaw (recipe follows).
• Dice the remaining 6 beets into Œ-inch cubes and place in a large mixing bowl. Add the remaining 3 tablespoons olive oil, the garlic, chives, ginger, balsamic vinegar, the remaining 1 teaspoon salt and pepper to taste. Toss, refrigerate until ready to serve.
This article appears in Readers’ Choice 2015.