Beet, Carrot and Pear Slaw


Beet, Carrot and Pear Slaw
Enjoy this fresh and flavorful recipe courtesy of the Kitchen Garden Cooking School at TAFB. This beet slaw is a fresh and colorful way to enjoy this sweet root vegetable!
Prep Time 20 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 160 kcal



  • 2-3 large beets
  • 2 medium carrot
  • 1 firm, ripe pear
  • 1 green onion


  • 3 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Scrub and rinse beets, carrots and pear. Pat all produce dry.
  • Use a vegetable peeler to peel beets, carrots and pear.
  • Using a box grater, grate the beets, carrots and pear using the large holes on the grater.
  • Thinly slice the green onion.
  • Add the beets, carrots, pear and onion to a medium mixing bowl.
  • In a small bowl, whisk together the oil, lemon juice, honey, salt and pepper.
  • Pour the dressing mixture over the grated produce.
  • Toss well to coat.


Smart Shopping Tips:
  • Choose beets that are heavy for their size with no large dents or nicks.
  • Crisp greens are an indicator of freshness.
  • Check your recipe to see if it calls for beet greens as well. Some beets are sold with the greens and some without.
Cooking & Serving Tips:
  • Try adding a teaspoon or two of freshly minced ginger.
  • Use golden or Chioggia beets (also known as candy cane beets) for a variety in color.
  • Use a sweet, crisp apple instead of a pear.
  • If your beets come with the greens attached, thinly slice some of the tender leaves and add to the slaw.
  • Add ingredients as desired—shelled peas, jicama, mandarin oranges, red onion, pistachios or walnuts.
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