1 medium head red cabbage. Sliced into 4 or 5 - 3/4" slices
Oilerie bold evoo, such as Primaiolo or Spicy Italian
Salt & Pepper
3 fresh beets, peeled and cubed or 1 - 15 oz can small beets quartered
1/4 cup chopped walnuts
6 ounces of crumbled feta cheese
Oilerie Roasted Walnut oil
Oilerie White Balsamic or White Balsamic with Oregano

Pre-heat gas grill to medium. Brush one side of each slice of cabbage with Oilerie evoo and season with salt & pepper. Place cabbage oiled side down on grill and reduce heat to medium low. DO NOT CLOSE GRILL. Grill for 30 minutes checking at 20 minutes. You want some char on cabbage but you do not want to overcook it.

If using fresh beets; peel the beets and boil them over moderate heat for 1 hour or until tender. Drain and cool. Cut the beets into 1/2" cubes. If using canned beets; drain and quarter the beets.

To assemble the salad, coarsely chop the cooked cabbage and place in a large bowl. Add the chopped beets, walnut pieces and feta cheese. Drizzle 2 or 3 tablespoons of Oilerie Roasted Walnut oil over the salad and then 1 or 2 tablespoons of the Oilerie White Balsamic vinegar. Toss to coat well. Adjust seasonings and serve at room temperature.

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