In the Market Now

Beets, Cabbage and (Dried) Cherries! Oh MY!

April 12, 2017 - At Home, Blog, Featured - Comments: 
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Linda's Ruby Red SaladVisiting a health minded friend in Arizona recently, we were served a most delicious, crunchy and satisfying salad that utilized market-fresh ingredients. My friend, Linda, lives in a community where everything is trucked in, and seasonal items are not the focus of her supermarket produce sections.

Even so, Linda served us a salad that was so tasty, my “salad-avoiding” better half even asked for seconds! The best part is that the ingredients are readily available and some of them were freshly harvested or stored for the winter, as discussed in an earlier blog post. The satisfaction part of the equation is due to the ruby red color of the combo of vegetables, plus the fresh crunch and mouth-pleasing flavor.

Linda's Ruby Red SaladSo! What alchemy brings us such a magical winter salad? Fresh beets, red cabbage, red onion, broccoli and a little sweetness from dried cherries or cranberries. I suppose this would be a recipe for February due to the ruby red color, but it seems to be that sort of side dish that could find its way into our refrigerated staple year round.

This salad keeps for up to two weeks and even though the texture softens with age, the flavors blend and mellow and are as delightful at the end of the dish as at the beginning.

A perfect accompaniment to a sandwich, this dish also stands alone as a nutritious and filling lunch. How could anything this beautiful and delicious not be incredibly healthy?

Linda’s Ruby Red Salad

Recipe adapted by Barbara Bourscheidt

Ingredients:

  • 1 large broccoli crown
  • 1/2 medium head red cabbage
  • 1 medium red onion
  • 1 medium beet
  • 2 carrots
  • 1/2 cup dried cherries or cranberries

Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tsp fresh minced ginger or 1/2 tsp powdered ginger
  • 1/2 tsp turmeric
  • 1 tsp sea salt
  • pinch of cayenne

Instructions:

Chop broccoli into 1/2 inch pieces; slice or grate cabbage coarsely. Thinly slice red onion, then cut slices into 1/2 inch pieces. Place in a large bowl.

Coarsely grate beet and carrots; add to other vegetables.

Whisk together all dressing ingredients and pour over vegetables. Toss well. If salad seems a little dry, mix an additional batch of dressing and add as needed. Season with additional salt and pepper if needed.

Toss in dried cherries or cranberries. Allow to sit in the refrigerator several hours or overnight before serving.