Beet and apple slaw is as delicious as it is healthy. This simple slaw is the perfect side dish for a picnic; it can be made up to 2 days in advance and it travels well.
This original Hip Hostess recipe was published in Rochester Healthy Living Magazine (June 2010, page 19)
Beet & Apple Slaw
2 raw beets, peeled and shredded (2 cups)
1 large red apple, shredded (1 cup)
½ red onion, chopped (1/4 cup)
juice from 1 lemon (about 1/4 cup)
2 Tbs. olive oil
2 Tbs. red wine vinegar
1 ½ Tbs. Dijon mustard
1 Tbs. agave nectar or 2 Tbs. sugar
1 clove garlic, minced (1 tsp.)
½ tsp. salt
Fresh-ground black pepper to taste
2 green onions, thinly sliced (optional)
1. Toss together beets, apple and red onion in bowl.
2. Blend lemon juice, oil, vinegar, mustard, agave nectar, garlic, and salt in food processor until smooth. Add to beet mixture, and toss to coat. Garnish with green onions, if using.
Serves 6 (serving size = 3/4 cup)