I like beets. Shocking right?
Roasted is one of my favorite ways to have them as it brings out their sweet flavor, but it has been so hot I refuse to turn on my oven! Shredded raw beets are the next best thing.
They add great color and a fresh crunch to many dishes and salads. The easiest way to shred them is with a food processor(shredder blade). This slaw takes minimal time to prepare using that method or a mandeline.
Beets should be close to ready in your garden or starting to pop up at farmers markets – so take advantage of these gems!
-2 med/lrg beets, shredded
– 1/4 cup raw pumpkin seeds
– 1/4 cup cranberries
– 1/4-1/3 cup red onion, finely chopped
– 2 pink lady, gala or granny smith apples, shredded (skin on)
– 1/2 cup feta, crumbled
– 1/3 red cabbage, shredded (about 3.5 cups)
– greens or arugula
– 3 tbsp orange juice
– 1 garlic clove, crushed
– 2 tbsp olive oil
-2 tsp dijon mustard
-1 tbsp lemon juice
-salt and pepper to taste
-Mix all salad ingredients together NOT including the greens/arugula
-Whisk or shake in a mason jar all dressing ingredients and mix into salad
-If time allows refrigerate salad for an hour or two to let flavors meld (optional)
-Serve on a bed of greens or arugula and top with a little extra feta