This star of this recipe is the beet dressing–I just tacked on the coleslaw part as a serving suggestion and also as a way to use more elements of the winter share. This dressing can be used on other salads, over cooked vegetables, or in sandwiches. I mixed this with some sauerkraut–talk about a sweet and sour gastronomic experience! Remember this recipe next year when we have golden beets again, the color is great!
Creamy Beet Dressing:
2 (peeled) medium-sized beets, chopped
1/2 c chopped (red) onion
2 cloves garlic, minced
4 T honey or agave syrup, or other sweetener
1/2 c cider vinegar; or other vinegar
1/3 c mayonnaise; or sour cream, or greek-style yogurt
salt and pepper, to taste
shredded or chopped cabbage
other grated root vegetables
1. For dressing: combine all ingredients in a food processor and purée until smooth. Taste for seasonings–you may want to add more honey.
2. Prepare coleslaw ingredients in whatever proportion and form you like. Toss with beet dressing.