Raw Beet Slaw With Fennel Tart Apple And Parsley Recipes

APPLE AND RAW BEET SLAW

Apple and Raw Beet Slaw image

Tip: Cut beets and apples into thin slices; stack the slices directly on top of one another and cut them into matchstick-size strips or grate them using a v-slicer, mixer attachment or food processor.

Provided by Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 teaspoon grated ginger
1 pound beets, peeled
1 large Granny Smith apple, or similar flavored and textured apple
3 tablespoons sherry vinegar
1/2 teaspoon coarse grain salt
1/8 teaspoon cracked black pepper
1 to 2 tablespoons extra-virgin olive oil

Steps:

In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.

RAW BEET SLAW WITH FENNEL, TART APPLE AND PARSLEY

RAW BEET SLAW WITH FENNEL, TART APPLE AND PARSLEY image

Categories Vegetable Side

Yield 4 servings

Number Of Ingredients 14

Ingredients

Dressing
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
1/2 teaspoon honey
1/2 teaspoon kosher salt or fine sea salt
1/8 teaspoon freshly ground black pepper
Slaw
1/2 fennel bulb, cored and thinly sliced lengthwise
½ tart apple, such as Granny Smith--cored, sliced into ¼- to 1/8-inch-thick
pieces, then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet--peeled, ends trimmed, sliced into 1/4- to 1/8-inch-thick
pieces then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks

Steps:

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).

APPLE AND RAW BEET SLAW

Apple and Raw Beet Slaw image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 teaspoon grated ginger
1 pound beets, peeled
1 large Granny Smith apple, or similar flavored and textured apple
3 tablespoons sherry vinegar
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse grain salt
1/8 teaspoon cracked black pepper

Steps:

In a medium sized salad bowl, using a microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss, to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.
Tip: Cut beets and apples into thin slices: stack the slices directly on top of one another and cut them into matchstick size strips or grate them using a v-slicer, mixer attachment or food processor.

Nutrition Facts : Calories 97 calorie, Fat 5 grams, SaturatedFat 0.7 grams, Carbohydrate 13 grams, Fiber 3.1 grams, Protein 1.3 grams

RAW BEET SALAD

Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

RAW VEGAN BEET SLAW WITH MINT

Raw Vegan Beet Slaw with Mint image

This is a wonderful dish for everybody but especially that raw vegan you invited to your backyard barbeque.

Provided by Raw_Angel

Categories No Mayo Coleslaw

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

3 ½ cups coconut vinegar
5 teaspoons unpasteurized miso
½ teaspoon ground black pepper
3 beets, peeled and grated
¾ cup goji berries
1 fennel bulb, thinly sliced
1 bunch green onions, chopped
⅔ cup chopped fresh mint

Steps:

Whisk vinegar, miso, and ground black pepper together in a large bowl. Add beets, goji berries, fennel, green onions, and mint; toss to combine.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 16.2 g, Fat 0.5 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 3 g

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