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Beet and Cranberry Coleslaw

(Family Features) Need some new ideas to jazz up side dishes? Try beets in a sensational coleslaw, a delightfully different addition to the traditional holiday spread.

Using jarred pickled beets saves time during this busy season - the peeling and pickling are done for you. Aunt Nellie's beets are picked at their perfect ripeness, so they retain their farm fresh flavor and high antioxidant profile.

Combine the flavorful beets with a colorful combo of red cabbage, watercress, dried cranberries, red onion and a refreshing hint of mint. These beets offer a tangy-sweet contrast to the peppery and slightly bitter watercress, while the dried cranberries add another level of flavor and texture. Finish the dish with a splash of prepared raspberry vinaigrette and a sprinkle of feta cheese. This slaw will deliciously complement entrées like turkey or pork.

Sliced pickled beets make a delicious, easy accompaniment to meals year-round, a good reason to keep them on hand. For additional recipes for soup, baked goods and salads made with pickled beets, visit www.auntnellies.com.

Beet and Cranberry Coleslaw

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 4 cups finely shredded red cabbage
  • 4 cups torn watercress
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 1/4 cup snipped fresh mint
  • 1/2 cup prepared light raspberry vinaigrette
  • Crumbled feta cheese

    1. Drain beets. Cut beets into thin strips.
    2. In large serving bowl, combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese.

Preparation Time
25 minutes

Calories: 129g     Total Fat: 1g
Cholesterol: 0mg     Protein: 1g
Carbohydrates: 24g     Sodium: 298mg

Makes 6 servings

SOURCE: Aunt Nellie's (Seneca Foods Corporation)

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