Cape Breton Post - - FOOD FOCUS -


1 kg (2 lb) beets 250 ml (1 cup) shred­ded red cab­bage 250 ml (1 cup) shred­ded car­rots 4 green onions, thinly sliced (white and green parts) 30 ml (2 tbsp) chopped fresh dill or 5 ml (1 tsp) dried


Wash beets and cut off tops and tails. Wrap in foil and bake in a 190 C (375 F) oven for 45 to 60 min­utes or un­til ten­der. Un­wrap, let stand un­til cool enough to han­dle and peel un­der run­ning wa­ter. Cut into 2.5-cm (1-inch) chunks and place in a large glass or ce­ramic mix­ing bowl. Add cab­bage, car­rots, green onions, dill and feta cheese and stir gen­tly to com­bine. Mean­while, place red wine vine­gar in a small bowl. Add mus­tard and whisk with a fork or 150 ml (2/3 cup) crum­bled Cana­dian feta cheese 50 ml (1/4 cup) red wine vine­gar 5 ml (1 tsp) dried mus­tard 30 ml (2 tbsp) canola oil 30 ml (2 tbsp) wa­ter 15 ml (1 tbsp) honey Salt and freshly ground black pep­per, to taste 75 ml (1/3 cup) toasted sun­flower seeds small whisk to com­bine. Add oil, wa­ter and honey and con­tinue to whisk. Pour over beets and other veg­eta­bles and stir to com­bine. Sea­son with salt and pep­per. Gar­nish

with toasted sun­flower seeds. Makes 8 serv­ings. Tip: The flavour im­proves if this salad is made 6 to 8 hours be­fore serv­ing and re­frig­er­ated. Nu­tri­tional in­for­ma­tion per serv­ing (val­ues have been rounded to near­est whole num­ber): 149 calo­ries; 9 g fat; 4 g pro­tein; 14 g car­bo­hy­drates; 202 mg sodium. Wine match: Pinot Noir

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