Beet and Red Cabbage Slaw
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates.
- 3 to 4 medium beets (use a combination of red and golden beets, if desired) — see note
- ½ cup whole baby carrots, or peeled and coarsely chopped carrot
- ¼ medium head red cabbage
- Juice of ½ 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.
- Let the salad stand for at least 15 minutes or so before serving. Taste again and adjust the lemon and sweetener if needed, then serve.
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.