Norwegian · Norway
Trøndelag Beetroot and Cabbage Salad
A vibrant salad with roasted beetroot, shredded cabbage, and a tangy vinaigrette.
50 minutes4 servings
Ingredients
Method
- Roast beetroots at 200°C (400°F) for 40 minutes.
- Shred cabbage and mix with roasted beetroots.
- Whisk olive oil, vinegar, honey, salt, and pepper.
- Toss salad with dressing and garnish with parsley.
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