By Dara Moskowitz Grumdahl

Each week Dara Moskowitz Grumdahl shares a couple of new recipes on her Saturday show, “Off The Menu”.  This week, in honor of St. Patty’s Day of course, it’s Beets and Cabbage!

Dara’s Easiest Oven Roast Cabbage: 

  • Cut a whole green cabbage into slices or quarters, all of close to the same size so they cook at the same rate.
  • Preheat oven to 450.
  • Brush cabbage with olive oil, using a pastry brush, and sprinkle with salt, pepper, and, if you have it, caraway seeds.
  • Cook for about half an hour until the cabbage becomes slightly charred on the outside.
  • Serve beside corned beef!  (And if you’re making that, Dara’s guest Damian McConn of Summit Brewing suggested you braise it in their Great Northern Porter)

Arugula, feta, and beet salads:

  • One 8 ounce package of already cooked beets (I got mine at Kowalski’s) or, a bunch of beets, oven roasted and peeled.
  • If the beets are different sizes, cut them to make them the same size. If you prefer slices, slice!
  • Make a simple vinaigrette, with one part red wine and two parts olive oil
  • Toss over the beets, and add salt and pepper.
  • Use the liquid at the bottom of the bowl to dress arugula or baby spinach
  • Place dressed greens in bowls or on plates to serve.
  • Top each pile of greens with a few beets, and scatter feta or goat’s cheese on top.
  • If you want to go crazy, add a few craisins, dried cherries, or a few spiced nuts or pumpkin seeds and serve!

Listen each week for more recipes and if you have questions or recommendations for Dara, send a note here!


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