Beet and Cabbage Salad

Ingredients:

• 2 tablespoons Sherry Wine Vinegar

• 2 teaspoons Gluten-Free Dijon Mustard

• 10 tablespoons Safflower Oil

• 3 large raw Beets, peeled, coarsely grated

• 1/4 cup distilled White Vinegar

• 1 tablespoon Wheat-Free Tamari

• 1 tablespoon Sugar

• 6 cups very thinly sliced Green Cabbage

• 2 tablespoons chopped fresh Mint

Preparation:

Whisk vinegar, mustard, wheat-free tamari, and sugar in another large bowl. Gradually whisk in oil, then mix in beets. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.