I love beets. I love them roasted and warm in the winter sprinkled with salt. Tossed with some goat cheese over arugula. With citrus. Pickled with falafel. In pasta. Fermented. With chocolate. In borscht– pretty much any way you can throw them at me, I will eat.
D is not (always) a fan. And I have to admit I sometimes tire of figuring out different methods (often time consuming) that D will enjoy beets with me. (Favorites have been pickled and in pasta.) I also will admit that I’m not always a fan of the extended cooking time beets require, especially in the summer months.
I do know D likes his coleslaw. And I know that beets are delicious with some acid. So perhaps if beets were sliced thin enough, tossed with some sweet carrots and acid, D will enjoy a beet ’slaw? Maybe? A sort of quick pickle.
I tried it out when D’s sister, another beet loather, was in town. I figured two beet loathers and one new beet salad might a good experiment make. (We also received beets in our CSA share.)
The verdict? Fair success. While I’m sure a generous dollop of mayonnaise added to the beets would have secured ultimate success, this salad was refreshing, crisp, ’slaw-like, and required no cooking of beets (the true desire). Better still, with food processor on shred this salad was a snap to assemble.
Raw Beet Salad
Active Time= 15 minutes. Cook Time= 0 minutes.
4-5 medium-sized beets
3-4 medium-sized carrots
2 scallions, chopped
1 bunch mint, chopped
1/4 cup apple cider vinegar
2 tablespoons raw honey
2 tablespoons orange or lemon juice
1 tablespoon celery seed
1 tablespoons dijon mustard
salt to tastePeel beets and carrots and slice in a food processor with shredding attachment. Transfer to a large bowl and toss with scallions and mint. Place apple cider vinegar, orange juice, mustard, honey and celery seed in a small bowl and whisk to combine. Toss ingredients to coat, season to taste with salt.
NOTE: 1/2 cup mayonnaise or sour cream can be added to this dish if you prefer cream-based coleslaws.