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Beetroot and carrot coleslaw

by Monica Shaw
Beetroot and carrot coleslaw

Beetroot and carrot coleslaw

PT15M

PT1H

Why not try?

I’m on a bit of a raw food kick lately. Of course when it comes to raw food, it’s all about the quality of the ingredients, which should ideally be organic and locally sourced to maximise their flavour potential.

Most of us usually cook beetroot, either boiled or roasted, and don’t often brave the gory mess that comes with handling raw beetroot. But really, folks, the mess isn’t that bad and the result is fantastic. Just wear an apron and go to it!

My favourite way to enjoy raw beetroot is shredded in combination with carrots and dressed with something sweet and tangy. Here I use raisins for the sweetness and lemon and white wine vinegar for the tang. Feel free to experiment with other dried fruits like dates, apricots or prunes. Same goes for the nuts: I use pine nuts but pistachios would be fantastic here, as would some toasted pumpkin and sunflower seeds.

This recipe would be a nice side dish to grilled mackerel. I could even see it piled high on a burger or stuffed into a sandwich. I enjoyed mine pretty simply with a couple of boiled eggs.

1
Combine the raisins, vinegar and garlic in a bowl and leave to sit for about an hour
2
Peel the carrots and beetroot and grate them with a box grater or a julienne slicer (a julienne slicer looks prettier)
3
Combine the raisins, vinegar and garlic with the carrots and beetroot, then toss with the olive oil, lemon juice, most of the parsley and mint, salt and pepper
4
Serve the coleslaw scattered with pine nuts and sprinkled with the extra herbs
Serve the coleslaw scattered with fine nuts and sprinkled with herbs
 

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Beetroot and carrot coleslaw

 
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