Rainbow beet slaw with pecans & maple dressing

Rainbow beet slaw with pecans & maple dressing

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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving (10)
NutrientUnit
kcal139
fat10g
saturates1g
carbs9g
sugars8g
fibre3g
protein2g
salt0.4g
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Ingredients

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.

Goes well with

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