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Beet and Red Cabbage Salad

Servings 6
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

  • 1 jar Aunt Nellie’s Pickled Beets 16 ounces, whole or sliced
  • 1 jar Aunt Nellie’s Sweet & Sour Red Cabbage 16 ounces
  • 1/3 cup red currant jelly
  • 1/4 teaspoon ground cloves
  • 1/4 cup thinly sliced green onions
  • 1 cup chopped Granny Smith apple (about 1 small
  • apple)
  • 1/2 cup chopped toasted pecans*
  • Salt and pepper

Instructions

  • Drain beets and cabbage, combining both liquids in a small bowl. Pour 1/2 cup of the combined liquids into a small saucepan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to a boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup, about 10 minutes. Cool.
  • Meanwhile, cut sliced beets in half, or whole beets into wedges. Toss beets, cabbage and green onions with cooled red currant dressing.
  • Just before serving, stir in apple and pecans. Season to taste with salt and pepper.
  • *To toast pecans, bake in a single layer on a rimmed baking sheet in preheated 350°F oven until fragrant, about 5 to 8 minutes. Remove from baking sheet; cool.
Course: Salad
Cuisine: German