Beet And Apple Quick Slaw Recipes

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BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

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.

Nutrition Facts : Calories 148 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 18 grams, Fiber 5 grams, Protein 3 grams

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

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.

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

BEET SLAW



Beet Slaw image

Provided by Alton Brown

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
2 tablespoons lemon juice
6 ounces goat cheese, crumbled

Steps:

  • In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

BEET AND APPLE QUICK SLAW



Beet and Apple Quick Slaw image

Provided by Food Network

Number Of Ingredients 8

1 cup low fat plain yogurt
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh mint
1/4 cup roughly chopped fresh cilantro
Coarse salt to taste
1 pound beets, about two large, trimmed and peeled
1 large apple, peeled and cored

Steps:

  • In the bowl you'll serve the salad in, whisk together yogurt, olive oil, lemon juice, mint and cilantro. Stir until combined, season to taste with salt. Set aside in refrigerator.
  • Using a V-slicer or the largest holes on a box grater, julienne the beets and apples. Add to bowl with dressing, toss to coat. Serve immediately.

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