Beet and Cabbage Slaw

When spring is right around the corner, The Food Trust farmers' market manager Katy Wich makes this refreshing salad, adapted from Bon Appetit, with ingredients purchased at our year round farmers' markets. The recipe goes well with chicken or turkey sausage as well as pork sausage. For dessert toasted Slow Rise's Irish brown bread and spread Meyer lemon curd from Betty's Tasty Buttons generously on top.

6 medium beets, trimmed
1/2 cup apple cider vinegar
1/4 cup granulated sugar
2 tablespoons whole-grain Dijon mustard
1 1/2 teaspoons caraway seeds
1/3 cup vegetable oil
8 cups thinly sliced red or green cabbage (about half of large head)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
3 cups coarsely grated peeled carrots (about 3 large carrots)

Kosher salt and black pepper, to taste

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Mix 2 1/2 cups carrots into cabbage mixture. Season with salt and pepper. Sprinkle remaining grated carrots over and serve.

Learn more: How to contribute your favorite farmers' market recipe