Beet & apple slaw

Jan 5, 2018 | Food, Gluten free


Print Recipe
 Beet & apple slaw
A punchy, tangy side or topping for roasts, tacos, chicken, or grain bowls - this slaw just requires a grater or mandolin with julienne blade and some elbow action! With dressing, it keeps in the fridge for up to a week.
Course Dinner, Side dish
Prep Time 20 minutes
Servings
servings
Ingredients
Slaw
  • 2 medium red beets
  • 1 medium apple
  • 1 small celeriac root (peeled; can sub regular celery)
  • 1 medium turnip
  • 4 small radishes
  • 1/2 cup pepitas (or sub sunflower seeds)
  • 1/2 lemon's juice
Dressing
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp horseradish (more if you prefer spicier)
  • 1 clove garlic (or 1/2 tsp garlic powder)
Course Dinner, Side dish
Prep Time 20 minutes
Servings
servings
Ingredients
Slaw
  • 2 medium red beets
  • 1 medium apple
  • 1 small celeriac root (peeled; can sub regular celery)
  • 1 medium turnip
  • 4 small radishes
  • 1/2 cup pepitas (or sub sunflower seeds)
  • 1/2 lemon's juice
Dressing
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp horseradish (more if you prefer spicier)
  • 1 clove garlic (or 1/2 tsp garlic powder)
Instructions
  1. With a box grater or mandolin slicer and julienne blade, grate the slaw ingredients to preferred size (pictured are matchstick). Toss with lemon juice and pepitas; reserving some seeds and apple or radish for garnishing - the beet color will bleed everything hot pink . In a blender, combine dressing ingredients and pulse until thoroughly emulsified. Fold into slaw, garnish, and serve.

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