INGREDIENTS
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1 firm ripe beet (8 ounces)
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1 tablespoon olive oil
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1⁄3 cup shallot, chopped
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1⁄4 cup carrot, chopped
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2 tablespoons celery, chopped
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1⁄2 cup napa cabbage, chopped (packed)
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1 medium garlic clove, minced
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1 cup canned broth (beef, chicken, or vegetable)
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1 small bay leaf
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4 peppercorns
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1⁄4 teaspoon salt (to taste)
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1 1⁄2 teaspoons fresh dill, finely chopped (or 1/2 teaspoon dried dill)
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1 1⁄2 tablespoons red wine vinegar
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3 tablespoons creme fraiche