Rainbow Beet Slaw With Pecans Maple Dressing Recipes

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RAINBOW BEET SLAW WITH PECANS & MAPLE DRESSING



Rainbow beet slaw with pecans & maple dressing image

This is a goes-with-everything colourful side salad. If you want to serve it over a few days, leave out the soft herbs as they will wilt in the dressing

Provided by Cassie Best

Categories     Side dish

Time 25m

Number Of Ingredients 12

2 tbsp Dijon mustard
1 clementine , juiced
1 large lemon , zested and juiced
2 tbsp maple syrup
5 tbsp extra virgin olive oil or rapeseed oil
50g pecans , roughly chopped
8 beetroots , a mix of colours, peeled and halved
¼ celeriac , peeled
1 dessert apple , halved
1 red onion , halved and thinly sliced
small pack dill , roughly chopped
small pack parsley , roughly chopped

Steps:

  • Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.
  • Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

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