I’ve only cooked beets at home two or three times in my life. It’s annoying. They take so long to cook, it’s messy, and you have to peel them. Blech. I opt to enjoy the staple winter vegetable in slaw form to avoid all that hassle. Beets are really sweet and crunchy raw. They make great slaw. I use my japanese mandoline with one of the attachment blades to julienne veggies for slaw. It’s super quick and easy and looks great. You could cut them by hand if you don’t have a mandoline, or use a box grater to grate them. Grating doesn’t give you the same texture though. Mandolines are the best 😉 I’m using golden beets rather than red/purple because they’re sweeter and are less messy. Striped beets, also called candy or chioggia beets, are also great for raw salads and look awesome.
Golden Beet Slaw :
- 1 small golden beet, julienned
- 2 radishes, julienned
- 1 baby carrot, julienned
- a handful of thinly sliced radicchio
- 1 green onion, top and bottom, thinly sliced on a bias
- a handful of italian parsley leaves, roughly chopped
- 2 tbsp raisins
- 2 tbsp sunflower seeds
- sherry dressing to taste ( see previous post for recipe)
Mix everything together and season to taste with salt and pepper. This makes enough for 2 small side salads. keep the extra in the fridge for later. Make a double batch to have enough for 4 servings. It will keep up to 5 days. It’s actually beneficial for a slaw to marinate in the dressing for a while before being eaten. The flavors will all come together. Enjoy!
Related Article : The Japanese Mandoline – aka The Widow Maker