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Close-up of Chioggia Beet Slaw with carrot, green apple, dill, and a light dressing of olive oil, lemon juice, Dijon mustard, maple syrup, and kosher salt. The slaw is served on a blue scalloped serving plate

Chioggia Beet Slaw

InstaGrandma's Kitchen
This slaw is the perfect summer side dish, bursting with color and even more so with flavor! The earthiness inherent to the beautifully striped beets is perfectly balanced with crisp, fresh green apple, sweet crunchy carrots, and herbaceous chopped dill. The slaw is then lightly dressed with a lemony mustard dressing that brightens your palate and is sure to enamor even the pickiest foodie!
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Prep Time 15 minutes
"Cooking" Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Side Dish
Servings 6

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!
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