Autumn Beet Salad

Autumn Beet Salad

From: Cuisine at Home, Issue No. 71
Makes: 9 cups
Total Time: 30 minutes + steaming
Nutrition: per cup - 92 calories; 6g fat; 9g carbs; 66mg sodium; 3g fiber; 2g protein.

Ingredients:

• 1 lb beets, peeled, halved if large
• 1/4 cup olive oil
• 3 tbs apple cider vinegar
• 1 tbs apple juice concentrate
• 1 tsp whole grain mustard
• 1 tsp caraway seeds toasted and crushed
• salt to taste
• 4 cups savoy cabbage, thinly sliced
• 2 cups fennel, shaved
• 1 cup fennel fronds, torn

Instructions:

1. Arrange beets in a steamer basket inside a pot with 1" of water in bottom (do not let the beets touch the water). Cover and steam over medium-high heat until tender, 35-40 minutes. Do not let water evaporate completely. Cut beets into wedges.
2. Whisk oil, vinegar, juice concentrate, mustard, caraway, and salt together in a bowl until combined.
3. Toss cabbage, fennel, and fronds with half of vinaigrette to coat; toss beets in a second bowl with remaining vinaigrette to prevent beets from staining the salad. Divide salad among plates; top with dressed beets.

Beet Tabbouleh

Beet Tabbouleh

From: Cuisine at Home, Issue No. 73
Makes: 8 servings (4 cups)
Total Time: 20 minutes plus soaking and cooking beets
Nutrition: per serving (1/2 cup)- 139 calories; 9g fat (2 sat); 4mg chol; 14 carbs; 73mg sodium; 3g fiber; 3g protein.

Ingredients:
For the Vinaigrette -

• 3 tbs lemon juice
• 2 tbs minced shallots
• 2 tsp honey
• salt and pepper to taste
• 1 tbs olive oil
• 1 tbs walnut oil (or additional olive oil)

For the Tabbouleh -

• 2 cups presoaked bulgur
• 1 cup diced cooked beets (5 oz)
• 1/3 cup each chopped fresh parsley and mint leaves
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese

Instructions:

1. Cook beets and soak bulgur according to package directions.
2. Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Drizzle in olive and walnut oils, whisking constantly until blended.
3. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette. Garnish salad with feta.