Raw Beet Slaw Recipe By Diane Morgan
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Recipe adapted from "Roots: The Definitive Compendium" by Diane Morgan (Chronicle Books)
Raw Beet Slaw with Fennel, Tart Apple and Parsley
Let the essential flavor of one of our favorite roots, the beet, shine in a simple, raw slaw.
Servings
4
servings
Ingredients
- Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated orange zest
- ½ teaspoon honey
- ½ teaspoon kosher salt or fine sea salt
- ⅛ teaspoon freshly ground black pepper Slaw
- ½ fennel bulb, cored and thinly sliced lengthwise
- ½ tart apple, such as Granny Smith--cored, sliced into ¼- to ⅛-inch-thick pieces, then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 medium red beet--peeled, ends trimmed, sliced into ¼- to ⅛-inch-thick pieces then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
Directions
- Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.
- Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don't overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving). Calories per Serving: 130; Sodium: 250mg; Total Carbohydrate: 10g; Fiber: 3g; Fat: 10g