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Raw Beet Slaw with Fennel, Tart Apple and Parsley

This was beautifully prepared by one of our dinner club friends, Steve Kin, for our get together last night. It’s a Better Homes and Gardens recipe and is sweet, tart and fresh! We all loved it, except the beet-haters 🙂

Raw Beet Slaw

Raw Beet Slaw

Use a mandolin if at all possible. And protect your fingers with the hand guard too.

In a small bowl combine:

6 tablespoons olive oil

2 tablespoon fresh lemon juice

1 tablespoon freshly grated lemon or orange zest

1 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon black pepper

In a medium bowl toss together:

2 medium beets, peeled and cut into matchsticks

1 fennel bulb, trimmed, halved lengthwise, cored and cut into matchsticks

1 medium Granny Smith apple, cored and cut into matchsticks

1 cup firmly packed roughly chopped fresh flat leaf parsley

Pour the dressing over the slaw and toss. Chill up to 8 hours. Let stand at room temperature 1 hour before serving.

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3 responses »

  1. Michael & Barbara DuRussel

    Sounds and looks wonderful!

    _____

    Reply
  2. Ha,ha, It looks wonderful and I would Love to make this, but a waste of time and effort to fix in this kitchen! Jan

    Reply
  3. Yes, but you can make this for your lunch!

    Reply

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