Simple, refreshing fall flavors. Use a shredding blade on a food processor to make this quick apple beet slaw. Make sure to use a tart apple, such as Granny Smith, to counter the sweetness in the beets and carrots. If it is too tart for you, then you can add a tablespoon of honey. You can use golden or red beets, but be warned, if you use red beets, your apples will be dyed red!
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- Shredder blade for a food processor
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- Push apples, beets, and carrots thru the blade
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- Awesome raw veggie shreds!
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- Golden beets, carrots, and apples
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- Toss the shreds together
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- Red beet example (will dye your apples red!)
Apple Beet Slaw
A super simple fall side dish
Ingredients
- 2 beets - golden or red
- 2 carrots
- 2 Granny Smith apples, or other tart apple
- 1 lemon
- 1 teaspoon honey optional
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cut off the tops of the carrots and beets, then core the apple. Cut each piece of produce into large chunks. You do not need to remove the skins of any of the produce.
- Use a box grater or food processor with a shredding blade to shred apples, carrots, and beets and transfer to a large bowl.
- Zest lemon into the bowl then squeeze the lemon juice over the bowl.
- Add honey (optional) and olive oil as well as salt and pepper to taste. Toss well. Let sit in fridge for at least 30 minutes for the flavors to meld.
