Beet, Carrot and Pear Slaw

 

Beet, Carrot and Pear Slaw

EatingWell.com

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!

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Prep Time 20 minutes mins

Course Salad, Side Dish, Veggie Side-Dish

Cuisine American

Servings 4

Calories 160 kcal

Ingredients

  

Salad:

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

Dressing:

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

Instructions

 

• 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.

Notes

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.