Apple Beet Cabbage Salad
1 tablespoon extra-virgin olive oil
1 tablespoon cider vinegar
2 tablespoons sweet onion, minced
1 teaspoon grainy mustard
1 sweet tart apple, diced
1 medium beet, roasted, diced*
3 cups red cabbage, thinly sliced
1/3 cup pistachios, chopped
1/3 cup soft goat cheese
Sea salt and black pepper to taste
Place the olive oil, vinegar, sweet onion, and mustard in a large bowl and whisk to combine. Add the diced apple, cabbage, pistachios, and beet and toss until well coated. Season with salt and pepper and toss again. Serve with goat cheese sprinkled on top.
*To roast a beet, cut off top and wrap loosely in foil. Place on a baking sheet and bake in the oven at 400 degrees until tender, about 45 minutes – 1 hour. Let cool and peel. The skin should slip right off.