Beet and Red Cabbage Slaw
- 3 to 4 medium beets (use a combination of
red and golden beets, if desired) — see note
- 1/2 cup whole baby carrots, or peeled and coarsely chopped carrot
- 1/4 medium head red cabbage
- Juice of 1/2 to 1 lemon, to taste
- 2 tablespoons agave nectar or pure maple syrup, or to taste
- 1 to 2 tablespoons minced fresh dill, or 1 teaspoon dried
- Pinch of salt
- Freshly ground pepper to taste
Grate the beets and carrots in a food processor using a medium-coarse grating blade.
Cut the cabbage into chunks small enough to fit through your processor’s feed tube and grate with the same blade.
Combine the grated beets and cabbage in a serving container and dress to taste with the lemon juice and syrup. Stir well, then add the dill and salt and stir again.
Note: Though completely raw beets are healthiest, to make them easier to peel and cut, cook or microwave them briefly — until you can pierce through maybe 1/2 inch past the surface. Once they’re cool enough to handle, they’ll be easier to peel and chop.