These beet and cabbage salads from epicurious.com were tasty--nothing too spectacular, but nice, quick side dishes and a welcome change from usual creamy cole slaw recipes. The only changes I made to the original recipes were using canola oil instead of safflower oil and adding three small grated carrots to the beet salad. Also, I served them immediately rather than letting them stand at room temperature for 30 minutes. I broiled a salmon fillet (for Courtney) and a 4-ounce sirloin (for me) (both rubbed with olive oil, salt, and pepper, then broiled for about 4 minutes per side). Nothing too thrilling (especially when compared to Tuesday's pork and squash), but a very quick, flavorful meal.