Pure color was the inspiration for this salad: crimson beets paired with a slaw of brilliant red cabbage and red onions, with a crumble of snow-white feta on top.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent! I loved it. I used pine nuts, though, instead of pepitas. Even my 9 year old loved this salad.
I made this entire menu. The salad was my favorite part (although the dessert and the chili were pretty darn good as well). This was excellent. The beets were outstanding. Even my wonderful bride liked them and she hates beets in general. My gourmet step-daughter liked this one as well. I thought the pepitas were a little too salty but it all came together really well. And lastly, I loved the vinaigrette.One final note, the shopping list that comes with the menu is incomplete as I returned from the store after using it to find that this salad recipe called for mixed greens and it was not on the list.
A family favorite. A splendid combination of flavors, colors, and textures.
This recipe worked for me on all levels except the cheese. I don't think Feta is a good choice. I think a crumbled queso fresco or just plain crumbled farmers cheese is better.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?