Warm salad of red cabbage and roasted beetroot
Thursday, 5th January 2017 by Chen


1 medium raw beetroot

1 tsp honey

1/2 red cabbage

1 small courgette (optional)

4 tbsp olive oil

1 tbsp cider vinegar

grated zest of 1/2 lime

1 tsp wholegrain mustard

2 cloves garlic

salt and pepper

Juice of half a lime


Peel the beetroot with a potato peeler. Drizzle with honey and seal in a parcel of foil. Bake in the oven at 160C/325F/Gas3 for 40 minutes then cut into matchsticks.

Discard the very outer leaves of the cabbage, wash and shred the remainder. Julienne the courgette.

To make the dressing: whisk together the oil, vinegar, lime zest, mustard, garlic and seasoning. Add a squeeze of lime juice, then taste, adding more juice if required.

Steam the cabbage for 1 minute, add the courgette and steam for a further minute. Remove the vegetables from the steamer, put in a large warm bowl and dress.

Sit in a warm place until ready to serve.

Dress the beetroot separately, lightly mix into the other vegetables and serve.