Here’s another beet recipe that I developed for Vegetarian Times. No need to peel the beets or apple in this simple slaw, which gets a smoky kick from canned chipotle chilies. Use this slaw as a sandwich topping or a side dish for BBQ tofu, roasted salmon or braised meat. The slaw tastes better the longer it sits; it will last for 5 days refrigerated in an air-tight container.
Firecracker Beet Slaw
3 raw beets, peeled and shredded (3 cups)
1 Granny Smith apple, shredded (1 cup)
4 green onions, thinly sliced (1/2 cup)
1/3 cup apple cider vinegar
3 Tbs. olive oil
2 Tbs. Dijon mustard
1 Tbs. agave nectar or 2 Tbs. sugar
2 cloves garlic, minced (2 tsp.)
1 tsp. minced canned chipotle chile in adobo sauce
1/2 tsp. salt
1. Toss together beets, apple, and green onions in bowl.
2. Blend vinegar, oil, mustard, agave nectar, garlic, chipotle chile, and salt in food processor until smooth. Add to beet mixture, and toss to coat.
Per 3/4-cup serving: Calories: 108, Protein: 1g, Total fat: 7g, Saturated fat: 1g, Carbs: 11g, Cholesterol: mg, Sodium: 336mg, Fiber: 1g, Sugars: 8g
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