Beet & Cabbage Salads

This recipe is actually for two separate salads, but they were created to be served together as on-table condiments for the Chez Navarre restaurant in Toulouse, France. They are also great as side dishes for beef or pork.
Beet Saladred beets
2 tablespoons Sherry wine vinegar 
2 teaspoons Dijon mustard 
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Whisk vinegar and mustard together in a large bowl. Gradually whisk in oil, then mix in beets. Season to taste with salt and pepper.
Cabbage Salad
1/4 cup distilled white vinegar
1 tablespoon soy sauce 
1 tablespoons sugar 
5 tablespoons safflower oil 
6 cups very thinly sliced green cabbage 
2 tablespoons chopped fresh mintGreen Cabbage
Whisk vinegar, soy sauce and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season to taste with salt and pepper.
Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
Serves 6 to 8.
From, reprinted from “Bon Appétit,” May 2010, courtesy Jerome Navarre.