Ruby Salad

My twist on the Ruby Salad - one of my new favourite salads. It is so creamy and delicious. Give it a try!

{Original recipe and photo courtesy of Farm+House+Table}

For the salad:

1 bunch of beets, trimmed. Boil until tender, remove peel. Wait until cool then slice thinly.

1/2 a head of red cabbage, sliced very thin

1 medium red onion, sliced thin

some crumbled feta cheese, add however much you'd like (goat cheese is good too)

1 cup of pepitas (shelled pumpkin seeds) or shelled sunflower seeds

*toast them in a pan first with a touch of olive oil and some about 1/2 tablespoon of cayenne pepper*

Add the ingredients to a salad bowl

For the vinaigrette:

1 tablespoon of dijon moustard

2 tablespoons of sherry wine vinegar (or red wine vinegar)

2 tablespoons of fresh lemon juice (bottled okay too)

1/4 cup olive oil

salt and pepper

Mix vinaigrette and pour of salad.

Toss to combine.