Skip to main content

Coleslaw Beets & Cranberries

Coleslaw Beets & Cranberries

Prep time:
7 min.
Cook time:
NA
Total time:
7 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sliced Pickled Beets, not drained
4 cups red cabbage, finely shredded
4 cups watercress, torn
0.5 cup dried cranberries
0.25 cup red onion, chopped
0.25 cup fresh mint, snipped
0.5 cup prepared light raspberry vinaigrette
Feta cheese, crumbled
Directions

Drain beets; save liquid for another use or discard. Cut beets into thin strips. 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.

More Healthy Meals

More Healthy Meals

Beet & Red Cabbage Salad

Drain Pickled Beets and Red Cabbage, combining both liquids into small bowl.

Beet Gazpacho

Place all ingredients except salt and pepper in blender. Blend until smooth.

Beets & Brie Appetizer

Preheat oven to 350oF. In a small bowl, combine beets, pecans, preserves and green onion.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.