Crunchy Beet Carrot 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.

CRUNCHY BEET AND CARROT SLAW

Steps:

• In a large dry skillet (use a heavy-bottomed pan for best results), lightly toast the sunflower seeds over medium heat until aromatic and golden. You will need to do this in batches.
• Pay close attention and shake the skillet frequently for even browning. Remove immediately once toasted so they do not continue to cook.
• In the same pan, lightly toast the sesame seeds together with and nigella seeds until aromatic (ca. 1-2 minutes).
• Place the beet and carrot strips in a serving bowl. Toss with a drizzle of red wine vinegar and olive oil. Season with a little sea salt, to taste.
• Directly before serving, add the parley and toasted seeds. Toss to combine and enjoy!

BEET AND CARROT QUICK SLAW

Steps:

• In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.