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.
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.
- 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.