Winter Beet and Red Cabbage Salad with Horseradish Creme Fraiche

Instructions

• 1

  Assemble the processor with the grey spindle and yellow reversible shredder, with the coarse side up in the bowl. Cut the beet, if required to fit through the large feed chute and shred. Remove the lid and shredder attachment.

• 2

  Assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the onion followed by the cabbage. Transfer the vegetables to a large mixing bowl.

• 3

  Add the oil, vinegar, capers, salt and pepper to the vegetables and stir to combine. Allow to stand for at least 10 minutes while you prepare the dressing.

• 4

  To prepare the horseradish dressing, place all the dressing ingredients in the clean processor bowl fitted with the grey spindle and green S-blade. Process for 5 seconds, scrape down the side, then process for a further 5 seconds. Transfer to a small bowl.

• 5

  Add the arugula to the vegetables and toss to combine.

• 6

  Spread about half the dressing over the base of a serving platter and pile the salad on top. Garnish with dill and serve with the remaining dressing alongside. A perfect accompaniment to roast pork, baked salmon or a festive holiday meal.