Beet And Apple Quick Slaw Recipes

APPLE AND RAW BEET SLAW

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.

APPLE AND RAW BEET SLAW

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.

BEET AND APPLE QUICK SLAW

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.

SHREDDED BEET AND APPLE SALAD

Steps:

• Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
• With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
• Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

BEET AND CARROT QUICK SLAW

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.

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
• Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
• Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.