6 medium beets, trimmed
125 ml apple cider vinegar 1/2 cup
75 ml sugar 1/3 cup
25 ml whole grain dijon mustard 2 tbsp
7 ml caraway seeds (optional) 1 1/2 tsp
150 ml vegetable oil 2/3 cup
2 L red cabbage, thinly sliced 8 cup
150 ml onion, chopped 2/3 cup
50 ml fresh dill, chopped 1/4 cup
green leaf lettuce leaves
625 ml carrots, peeled & grated 2 1/2 cup
Simmer beets in a large pot of water, over low heat, until tender. 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 carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.
Serves 8