Grated roasted beets lend interest here, and golden beets make a nice color contrast. As with any slaw, this recipe is easily varied, so feel free to substitute some other vegetable if you don’t have the beets (kohlrabi, broccoli stems, fennel, apples…)
Serves 8 to 10.
6 medium beets, trimmed 1/2 cup apple cider vinegar 1/3 cup sugar 2 tablespoons whole grain Dijon mustard 1 1/2 teaspoons caraway seeds 2/3 cup corn oil 8 cups thinly sliced red cabbage (about half of large head) 2/3 cup chopped onion 1/4 cup (packed) chopped fresh dill Lettuce leaves 3 large carrots, peeled, coarsely grated (about 3 cups)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.
