Here we are again nearing the end of summer. Hopefully we’ll have some nice weather through October. Due to a deployment and some health challenges, I wasn’t working out on the water this season but am hoping to get out a couple of times before everyone has stored their boats away.
If you still have your boat in the water and are entertaining your family and friends, maybe you’re looking for something different to make for a side dish. While I love coleslaw and potato salads, they can get boring after a while (except German Potato Salad – I could eat that every day!). So, a while back I went hunting for sides that had a little twist to them, particularly using cabbage or beets which are foods I usually only eat in the summer.
I love beets and up until recently had only bought the red variety. After finding the recipe below that called for Golden Beets, I decided to give them a try and was pleasantly surprised at how good they were. Due to my aversion to raw onions, I did leave those out and the salad was just as good for my taste. You will have to prepare this at home since there’s some roasting and cooking involved.
I was also happy to come across this Cabbage Slaw recipe that doesn’t include mayonnaise. Despite it being my favorite condiment, it’s best not to eat it on everything. ☺
I hope you all enjoy the rest of your summer!
Simple Cabbage Salad
2 Tbs. lemon juice
2 Tbs. extra-virgin olive oil
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. Dijon mustard
1 Tbs. honey
1 tsp. garlic powder
1⁄2 tsp. each of salt & ground pepper
8 cups shredded cabbage – green, red, napa or a mixture
Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again and refrigerate for up to 1 hour before serving.
Red Quinoa Salad with Golden Beets & Pistachios
1-pound golden beets, peeled and cut into ½ cubes
4 Tbs. extra-virgin olive oil, divided
1⁄2 tsp. ground pepper, divided
1⁄8 tsp. salt plus 1/4 tsp., divided
1-2⁄3 cups water
1 cup red quinoa
3 Tbs. lemon juice
1 Tbs. pure maple syrup
1⁄2 tsp. garlic powder
1 cup packed baby arugula
1⁄3 cup shelled pistachios, coarsely chopped
1⁄4 cup finely chopped red onion
1⁄4 cup crumbled feta cheese
Preheat oven to 425°F. Toss beets, 1 tablespoon oil, 1/4 tsp. pepper and 1/8 tsp. salt together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Add quinoa, reduce heat to maintain a simmer, cover and cook until the water is absorbed and the quinoa is tender, 15 to 17 minutes. Remove from heat and huff with a fork.
Whisk the remaining 3 Tbs. oil, lemon juice, maple syrup, garlic powder and the remaining 1/4 tsp. each pepper and salt in a large bowl. Add the quinoa, beets, arugula, pistachios and onion; toss to coat. Sprinkle with feta and serve.