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!
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.
- 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.