Beet Slaw
Prep Time: 25 minutes | Chill Time: optional| Total Time: approximately 25 minutes | Serves: 8
This is a gorgeous slaw! It’s not your typical side dish; beets seem to be one of the less popular veggies, sad to say. But, this slaw is not only colorful, it’s full of tasty, healthy vegetables. I’ve had people tell me over and over that they’ve never tasted a beet that didn’t taste like dirt, until this. There is a little prep time involved to get everything peeled, grated, sliced, etc… but it is well-worth the time put into it. It has a refreshing taste with the citrusy vinaigrette dressing, and I think you’ll love the crunch!. Definitely a crowd pleaser, or at least a good conversation piece.
Please, scrub those beets before peeling. It’s good practice. They’re grown in dirt, so even just peeling without the scrubbing could leave dirt and germs. It won’t take you that long, so just give them a good shower of your love.
Taste the vinaigrette after the salt has dissolved, but before you add it to the veggies. You want to make sure it’s good to go before adding. Then taste again after you’ve tossed all the ingredients together and adjust any seasonings as desired.
Enjoy!
(Keep scrolling to find out about this beautiful salad bowl!)
Beet Slaw
Equipment
- Food processor with shredding blade
- Microplane
Ingredients
For the slaw:
- 6 medium beets, peeled and shredded
- 10 ounces carrots, peeled and shredded
- 1 medium apple, peeled, cored, and diced
- 1 cup walnuts, chopped and toasted
- 2 cups kale, leaves only, chopped
- 1/3 cup cilantro, chopped
- 1/2 red onion, small dice
- 1/2 cup green onions, thinly sliced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Citrus Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/2 cup orange juice, freshly squeezed, if possible
- 1 orange, zested on a microplane, see Notes
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon honey
- 3 tablespoons excellent-quality balsamic vinegar
- 1 teaspoon red wine vinegar
- 1/4 teaspoon apple cider vinegar
Instructions
- Combine all the Citrus Vinaigrette ingredients together in a 2-cup measuring cup or small bowl. Set aside.
- Combine all the slaw ingredients together in a very large bowl; it makes it easier to stir everything.
- Stir the vinaigrette once more and add to the vegetables. Toss to coat thoroughly.
- Serve immediately at room temperature or cover with plastic wrap and refrigerate to allow the flavors to "marry" for about an hour before serving.
- Before serving, toss everything together and taste. Adjust seasoning if preferred.
- Cover and refrigerate any leftovers for up to 5 days.
Notes
Isn’t this bowl gorgeous? It’s called “Full Polished Stainless Steel 8″ Fruit Bowl” by Inox Artisans. I am in collaberation with this company that provides handcrafted dining, kitchen, and home items. I have been very pleased with their quality and customer service. Check them out if you LOVE hosting like I do.
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