Whisk ΒΌ cup olive oil with balsamic vinegar to make balsamic vinaigrette. Season with salt and pepper to taste. If vinegar is to strong for your preference, add an additional 2 tablespoons olive oil and blend well.
Place grated beets in a bowl, and add onions. Drizzle balsamic vinaigrette over them and toss well.
Slice cabbage (I use a mandolin). Add to salad and toss again.
Toast pumpkin seeds in a small skillet over medium heat. Cool. Toss over salad before serving.
Recipe Notes
Modffied from
http://www.epicurious.com/recipes/food/views/crimson-coleslaw-230918