Philly Eats Magazine_First Edition 2017

For the beets:
3 large raw beets, washed, peeled
then coarsely grated.
If you have a good processor with the
shredding disk that’s the best way to
grate the beets.
Beets are difficult and a mess to
grate on a box grater, needless to say
what your hands look like from holding
all those beets.
When using the food processor,
make sure to cut the beets to fit into
the small shoot. Easy breezy.
Remove the grated beets from food
processor and put into a bowl.
Marinade
for the beets
2 tablespoons sherry vinegar
(no sherry vinegar – any
ol’ vinegar will be nice in
this)
1 tablespoon Dijon mustard
3 tablespoons good olive oil
sea salt to taste
For the cabbage:
1 small head cabbage or ½
large head cabbage, quartered,
cored and shredded
and put into a bowl
A handful or two of spring mix
mixed in to the cabbage after
it’s marinated.
Marinade for the cabbage
¼ cup apple cider vinegar
1 tablespoon liquid sweetener of
your choice: either agave syrup or
coconut nectar
2 tablespoons good olive oil
1 tablespoon chopped fresh dill or
mint (optional)
sea salt to taste
Directions
Beets
In a small bowl, whisk together the
2 tablespoons sherry vinegar, 1 tablespoon
Dijon mustard, 3 tablespoons
olive oil and salt to taste.
Mix with the beets. I use tongs to
mix the marinade with the beets so
my hands don’t look well, all bloody.
Cabbage
Mix the marinade in a bowl: ¼ cup
apple cider vinegar, 1 tablespoon
either agave or coconut nectar, 2
tablespoons olive oil and the mint
or dill. Mint or dill is optional but
they do add a little extra something,
something to the flavor or the dish.
Toss the marinade with the cabbage
and allow to sit for a few hours.
Stir the separate salads
About every 20 minutes or so give
the beets and cabbage a stir, using
two separate pairs of tongs, one for
the beets, one for the cabbage, so
you don’t get the red beet color all
over the cabbage.
To serve:
Toss the cabbage salad with a handful
or two of baby salad greens.
Put the cabbage salad on the plate
first and top with the beets.
Variations on a theme:
- Spice the salad up with a bit of
cayenne or chipotle powder in
the marinades. Or maybe a hit of
shiricha.
- Try using some toasted sesame
oil instead of olive oil. Makes it
incredibly yummy.
- Do the beet part with red beets
and gold beets: but these will
need to marinate separately
or the red bleeds into the gold
beets. Then when you plate
them have a ring of cabbage,
then either red beets then gold
beets. It’s beautiful!
- I often add some sweet pea
shoots to the salad at the end.
About Marilyn:
In the 1970’s, Marilyn Moser-Waxman
was one of a small adventurous
group who helped to establish the
health, wellness and organic food
movement in the Philadelphia area
by starting natural food stores, family
health getaways, giving cooking
and study classes and offering live-in
study opportunities.
Since that time, Marilyn has continued
to play an active role in bringing
the awareness of healthy living to
her community, again through personal
chef services, cooking classes,
lectures, consultations and Shiatsu
massage.
Marilyn’s philosophy is simple: to
obtain true health and well-being requires
a few key factors that include
exercise and freshly-prepared organic
food. She recognizes that we are all
unique and our dietary requirements
are suited to our own individual state
of health, our age, lifestyle and taste.
What works for one individual may
not work as well for another; what
serves good health at one time in
one’s life may not work at another
time.
June 2017 Philly Eats Magazine 45