This slaw is the perfect summer side dish, bursting with color and even more so with flavor! The earthiness inherent to the beautifully striped Chioggia (pronounced key-OH-jee-uh) beets is exquisitely balanced with crisp, fresh green apple, sweet crunchy carrots, and herbaceous chopped dill. The slaw is lightly dressed with a lemony mustard dressing that brightens the palate. The result is a gorgeously nuanced and mouthwateringly delicious slaw fit for your favorite foodie friend- say that 10 times fast!
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In a large mixing bowl, add the beets, carrots, and apple.
In a small mixing bowl, whisk together the remaining lemon juice, dijon mustard, oil, salt, and maple syrup. This will be the dressing.
Add the chopped dill (reserving a pinch for garnish) and the dressing to the large mixing bowl, and toss well to combine. Cover and set aside in the refrigerator for at least 30 minutes so let the lemon juice “cook” the beets so they don’t have such a sharp bite to them.
Transfer the slaw to a serving bowl or plate, and sprinkle the remaining dill over the top to garnish. Serve and enjoy!
Chioggia Beet Slaw
Ingredients
- 2 Chioggia beets (raw), ends cut off, peeled, and julienned (grated is fine too)
- 2 carrots, scrubbed and julienned (grated is fine too)
- 1 Tbsp chopped dill
- 1 lemon, juiced
- 1 green apple, peeled, cored, and julienned (grated is fine too), and tossed with about a tsp or 2 of the lemon juice- just enough to prevent browning
- 1 tsp extra virgin olive oil (a quality one, if possible)
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 1 pinch kosher salt, or to taste
Instructions
- In a large mixing bowl, add the beets, carrots, and apple.
- In a small mixing bowl, whisk together the remaining lemon juice, dijon mustard, oil, salt, and maple syrup. This will be the dressing.
- Add the chopped dill (reserving a pinch for garnish) and the dressing to the large mixing bowl, and toss well to combine. Cover and set aside in the refrigerator for at least 30 minutes so let the lemon juice "cook" the beets so they don't have such a sharp bite to them.
- Transfer the slaw to a serving bowl or plate, and sprinkle the remaining dill over the top to garnish. Serve and enjoy!