Saturday, November 24, 2012
Beet, Carrot, and Apple Slaw
1 golden or chiogga beet (red beets will die the whole slaw red); peeled and julienned
1 large carrot, peeled and julienned
1/2 apple (such as gala), julienned
juice of 1 lemon
2 Tbsp white wine vinegar
1/4 cup sugar
salt and pepper to taste
spinach or similar green, washed and torn into pieces (optional)
1/4 cup extra virgin olive oil (optional)
1. Combine lemon juice, vinegar, sugar, salt and pepper in a non reactive bowl. Whisk to dissolve sugar.
2. Add julienned vegetables to dressing and allow to sit at room temperature (the longer they marinate, the tastier, but they absorb plenty of flavor in 20 minutes or so).
3. Serve as is, or, if you prefer as a salad, drain and reserve the extra dressing. Slowly whisk in olive oil to form an emulsified vinaigrette. Season greens with salt and pepper and dress in the dressing. Serve topped with slaw.