Recipes

Raw Beet Slaw with Fennel, Tart Apple and Parsley

0 Ratings

To learn more about this recipe, read the related story, "The Big Dig"

Raw Beet Slaw with Fennel, Tart Apple and Parsley

Recipe adapted from "Roots: The Definitive Compendium" by Diane Morgan (Chronicle Books)

Yield: 4 servings

Cook Time: N/A

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

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

Tags:
#NoCook #Apple
Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →