Name: Rainbow beet slaw with pecans & maple dressing
Prep time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 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

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Rainbow beet slaw with pecans & maple dressing

Rainbow beet slaw with pecans & maple dressing

Cassie Best

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Serves 8 - 10

Easy

Prep: 25 mins

no cook

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (10)

kcal139
fat10g
saturates1g
carbs9g
sugars8g
fibre3g
protein2g
salt0.4g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, December 2016

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