Inspired by TheKitchn.com

Full share Veggie Box golden beets

Olive oil

Kosher salt

Fresh black pepper

1 to 1/2 Veggie Box cabbage head, thinly sliced

1/4 cup cider vinegar

1 tablespoon Dijon mustard

Grated orange peel from one orange

2 tablespoons honey

1/2 cup olive oil

2 teaspoons caraway seeds (or substitute with fennel or dill seeds)

1 to 1/2 Veggie Box cabbage head, thinly sliced 1/4 cup cider vinegar 1 tablespoon Dijon mustard 2 tablespoons honey 1/2 cup olive oil 2 teaspoons caraway seeds (or substitute with fennel or dill seeds)

Preheat oven to 400°F. Place the beets in foil and drizzle with olive oil and dust with salt and pepper. Bake until tender when pierced with knife - about 40 to 90 minutes depending on size. You can cut down the roasting time by cutting the beets in half.



Cool. Peel beets by rubbing lightly with a paper towel. Cut into 2-inch strips and place in a large bowl. Shred the cabbage thinly with a sharp knife or mandoline and add in with the beets.



Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour dressing over cabbage and the beets and mix well. Add caraway seeds and toss. Season to taste with kosher salt and pepper.