Serves 8 to 10 people
3 medium to large red beets
1 red onion, chopped into 1/8 inch dice
10 radishes, cut into julienne
½ small head Savoy cabbage, cored and thinly shredded
6 scallions, whites and about 2 inches of the greens sliced super-thin on the diagonal
2 tablespoons Dijon mustard
¼ cup red wine vinegar
2 tablespoons honey
½ cup extra virgin olive oil
3 tablespoons chopped fresh dill leaves
2 tablespoons whole celery seeds
2 tablespoons whole mustard seeds
Salt and freshly ground black pepper
Peel the beets and then grate them on the large holes of a box grater. Place the beets in a large bowl, and add the fennel, onions, radishes, cabbage, and scallions. Toss with your hands to mix.
In a medium bowl, make the vinaigrette by whisking the mustard, vinegar, and honey together. Then add the olive oil in a thin stream, whisking to form a light emulsion. Add the dill, celery seeds, and mustard seeds and stir well.
Pour the vinaigrette over the cabbage mixture, and toss gently for 3 minutes to mix well. Season with salt and pepper to taste and stir again. Serve immediately or cover and chill for as long as overnight.