Beets, Red Cabbage, Balsamic Salad

                  • Ingredients

                  • 1 tbsp Pompeian Extra Virgin Olive Oil

                  • 1-2 cloves garlic , minced

                  • 4 cups shredded red cabbage

                  • 1 1/2 cups shredded fresh beet (use a shredder attachment on your food processor)

                  • 1/2 cup water

                  • Kosher salt and pepper , to taste

                  • 1/2 cup Pompeian Balsamic Vinegar

                  • ----

                  • 1/2 Onion thinly sliced

                  • 1 clove garlic

                  • Instructions

                  1. Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.

                  2. Add onion- cook until soft/translucent

                  3. Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.

                  4. Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.

                  5. Enjoy immediately.

                  6. adapted from: http://sarahscucinabella.com/2014/06/02/warm-balsamic-red-cabbage-beet-salad/

                  • Report this ad