Recipe courtesy of Emily Lancaster of Dutch Buffalo Farm

Slaw
1 pound fresh beets, peeled and grated
3 carrots, peeled and grated
1 pound cabbage, thinly sliced

Vinaigrette

1 clove garlic, finely chopped
1 tsp. mustard
2 tsp. honey
1/2 tsp. salt
Pinch of black pepper
2 heads fresh dill, chopped
1/4 c. apple cider vinegar
1/4 c. olive or vegetable oil

Toss together beets, carrots, and cabbage. In a separate bowl, combine garlic, mustard, honey, salt, pepper, dill, and vinegar. Slowly stir in oil, mixing thoroughly. Pour vinaigrette over beet slaw and mix. Serves 4-6.

Photo: Melissa LeGette