Late summer is an amazing time of year. Hot sunny days followed by nights cool enough to sleep with the windows open is definitely one of my favorite parts. The other part is the wealth of fresh local produce that is in the markets and grocery stores right now. It’s just waiting to be eaten fresh, as well as being put up for enjoying throughout the winter.
Beets are an often overlooked veggie that is in abundance right now, and very economical. This beet slaw recipe also includes a variety of other ingredients that are local and available right now.
Beets can be used in so many ways – roasted or steamed and eaten hot or cold, canned, and pickled are a few of the most common. This beet slaw with apples, maple and ginger is a delicious way to enjoy beets raw throughout the summer, and also as a fresh salad in the winter months too.
Beet Slaw with Apples, Maple and Ginger
Active Prep Time: 15 minutes
Inactive Prep Time: 30 minutes (optional)
2 beets, peeled
2 apples, peeled and cored
2 tbsp apple cider vinegar
2 tbsp olive or grapeseed oil
1 tsp freshly grated ginger root
1 tsp maple syrup
salt and pepper to taste
- Shred the beets and apples. The easiest way to do this is to run it all through a food processor with shredding blade attachment. You can also use a cheese grater to do it by hand.
- Place the beets and apples in a medium mixing bowl and set aside.
- Combine the remaining ingredients in a small bowl, whisking until well blended. Pour over the beet mixture and toss well to coat. Season with salt and pepper.
- This beet slaw can be eaten immediately, but is best if allowed to rest for 30 minutes or longer for the flavors to blend.