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.

Recipe

Beet and Red Cabbage Slaw

5 from 1 vote

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate.

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Prep Time: 25

Total Time: 25

Servings: 6

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition (Estimate per Serving)

Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 244mgFiber: 2gSugar: 9gVitamin A: 1880IUVitamin C: 22mgCalcium: 26mgIron: 1mg

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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 ½ inch past the surface. Once they're cool enough to handle, they'll be easier to peel and chop.