For the dressing, whisk together
Extra-Virgin Olive Oil (1/4 cup)
Yellow Mustard (2 Tbsp)
Apple Cider Vinegar (2 Tbsp)
Honey (1/2 tsp)
Salt (1/2 tsp)
Celery Seeds (1/4 tsp)
Fresh Oregano (1 tsp)
Freshly Ground Black Pepper (to taste)
Cayenne Pepper (1 pinch)
. Set aside.
Red Cabbage (1)
into quarters. Remove thick white stem at the base of each quarter.
Cut each quarter in half and thinly slice remaining cabbage. Set aside in a bowl.
Yellow Onion (1)
and cut in quarters.
Cut each piece in half in the opposite direction and into thin slices. Add to a large pan.
cut into quarters. Slice each quarter so you are left with thin matchstick sized pieces. Set aside.
Put pan with onions in it on the stove. Add
Extra-Virgin Olive Oil (1 Tbsp)
and sauté on medium heat for about 5 minutes.
Add beets and cook for another 3 minutes.
Add cabbage and cook for 5-7 minutes, or until cabbage is warm and starting to wilt but still crispy. Add
Red Apple (1)
2 minutes before cabbage is done.
Remove from heat and immediately toss with prepared dressing,
Arugula (4 cups)
Edamame (1 cup)
Roasted Pistachios (1/2 cup)
and mix well. Serve warm.