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
4.6 from 5 ratings
Let the essential flavor of one of our favorite roots, the beet, shine in a simple, raw slaw.
  • 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
  1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.
  2. 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
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