Finally, feel free to use a food processor shredding blade to shred or grate if that works best for you. Let’s beet it!
Ingredients
4 small-medium size fresh red beets (10 oz)
1/3 cup sour cream
1/3 cup mayonnaise
1 lemon zest
1/3 cup Lemon juice
1 tbsp Sumac
1 tsp Aleppo pepper
1 tsp kosher salt
2 garlic cloves, minced (optional)
1/2 cup chopped walnuts
1/2 small red cabbage, 10 oz
1/2 cup chopped walnuts, toasted
Instruction
1) Preheat your oven to 400°F. Rinse the beets under warm water, removing any dirt or debris. Pat them dry with a clean paper towel & wrap them completely in a properly sized sheet of aluminum foil. Arrange the wrapped beets on a baking sheet & bake them in the oven for 45-60 minutes or until they are fork-tender. Once done, allow them to cool, unwrap the beets, & use a paring knife or gloves to peel & slide off the skin. Grate the beets before mixing. Baked beets can be kept unpeeled in the refrigerator for up to 4 days.
2) In a large mixing bowl, make the sauce by combining mayonnaise, sour cream, lemon zest, juice, sumac, Aleppo pepper, garlic & salt.
3) Preferably, chop the walnuts into very small pieces & add them to the sauce.
4) Shred the cabbage very thinly. Use a box grater to grate the beets on the large side. Add the vegetables to the sauce.
5) Take two forks & use them to gently lift & toss the ingredients from the bottom to top repeatedly, making sure that everything is coated with creamy sauce. This appetizer refrigerates well up to 3 days. Serve cold with rice, over green salads, or any protein you like.