Rainbow beet slaw with pecans & maple dressing
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 8 - 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
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.
