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 🙂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.