Beet And Carrot Quick Slaw Recipes

CRUNCHY BEET CARROT SLAW

Steps:

• Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
• Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
• In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

BEET AND CARROT SLAW

Steps:

• In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

BEET AND CARROT SLAW

Steps:

• In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves crosswise into 1/4-inch-wide strips, then wash well and dry. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
• (Per Serving)
• Calories: 136
• Fat: 7.3g (1g Saturated Fat)
• Protein: 2.3g
• Carbohydrates: 16.3g
• Fiber: 4.2g

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
• Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
• Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

BEETROOT SLAW

Steps:

• Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
• Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
• Serve chilled or at room temperature.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.