Fresh Beet Slaw with Raisin Vinaigrette
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/1500x0/2022/03/01/15/54/36/99235663-6e0f-450c-b3c4-7dc21d424c52/Beet-Slaw.jpg)
Use a mix of different colored beets to make this crunchy slaw as vibrant as possible.
As Featured in The Applegatarian.
Serves 6-8 | Total Time: Less Than 30 Mins
Ingredients
- ⅓ cup golden raisins
- 1 small garlic clove, chopped
- Pinch of crushed red pepper flakes
- 3 Tbsp white balsamic vinegar
- 2 pounds beets, peeled
- 2 carrots, peeled
- Juice of ½ lemon
- Kosher salt and freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- ½ cup fresh mint leaves, chopped
Instructions
- Combine the raisins, garlic, red pepper flakes and vinegar in a small bowl to soak while you prepare the vegetables.
- Grate the beets and carrots with a box grater or in the food processor. Toss with the lemon juice and season to taste with salt and pepper.
- Use an immersion blender to pulse the raisin mixture until the raisins are coarsely chopped. Add to the beet mixture along with the olive oil and toss gently.
- Season to taste with salt and pepper. Stir in the mint just before serving.
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2022/08/24/15/39/28/55e41dfa-c3f8-4001-9578-22ad05010b00/Three-Bean-Chili-1500x609.jpg)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2022/03/01/15/59/11/79d3be59-643d-46c8-b7cf-79aa053cfbda/Breakfast-Sausage-Casserole.jpg)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2022/08/24/15/27/57/368c1fcc-6373-45da-8c56-599891a061b9/Mac-and-Cheese-1500x609.jpg)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2022/03/22/16/47/04/5dbb29db-49ad-4249-badd-3676d152bba9/Southwestern-Salad.jpg)