Rainbow beet slaw with pecans & maple dressing

Rainbow beet slaw with pecans & maple dressing

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Prep: 25 mins no cook

Easy

Serves 8 - 10

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (10)

  • kcal139
  • fat10g
  • saturates1g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein2g
  • salt0.4g
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Ingredients

  • 2 tbsp Dijon mustard
  • 1 clementine, juiced
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 1 large lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp maple syrup
  • 5 tbsp extra virgin olive oil or rapeseed oil
  • 50g pecans, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 8 beetroots, a mix of colours, peeled and halved
  • ¼ celeriac, peeled
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 dessert apple, halved
  • 1 red onion, halved and thinly sliced
  • small pack dill, roughly chopped
  • small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

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