Chef Pam Sears shared this recipe with us at the Shively Fresh Stop Market on June 29, 2016. We hope you enjoy it!
Raw Beet Salad with Napa Cabbage and Orange
Peel and shred the beets. Thinly slice cabbage crosswise. Place beets, cabbage and shallots in bowl. In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so. Add parsley and oranges. Toss to combine, and serve.
Makes about 8 servings
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.