Rainbow beet slaw with pecans & maple dressing
Serves 8 - 10
Easy
Prep:
no cook
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
Skip to ingredients
- 2 tbsp Dijon mustard
- 1 clementinejuiced
- 1 large lemonzested and juiced
- 2 tbsp maple syrup
- 5 tbsp extra virgin olive oilor rapeseed oil
- 50g pecansroughly chopped
- 8 beetrootsa mix of colours, peeled and halved
- ¼ celeriacpeeled
- 1 dessert applehalved
- 1 red onionhalved and thinly sliced
- small pack dillroughly chopped
- small pack parsleyroughly chopped
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.
