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.
  • CourseDinner, Side dish
Servings Prep Time
8-10servings 20 minutes
Servings Prep Time
8-10servings 20 minutes
  • 2medium red beets
  • 1medium apple
  • 1small celeriac root(peeled; can sub regular celery)
  • 1medium turnip
  • 4small radishes
  • 1/2cup pepitas(or sub sunflower seeds)
  • 1/2 lemon’s juice
  • 1/4cup apple cider vinegar
  • 1/2cup extra virgin olive oil
  • 1tsp dijon mustard
  • 1tsp horseradish(more if you prefer spicier)
  • 1clove garlic(or 1/2 tsp garlic powder)
  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.