Beet and Cabbage Slaw

Directions

1. Whisk 1/2 cup olive oil, Traverse City Cherry balsamic and horseradish in a large bowl. Add beets and onion, and toss to blend.
2. Heat the remaining 1/4 cup olive oil in a large, heavy skillet over medium-high heat. Add cabbage and toss until wilted and crisp-tender, about 3 minutes. Stir into beet mixture. Season with salt and pepper. Allow slaw to stand 10 minutes. Stir and serve.