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Citrusy Beet, Parsnip, and Radish Slaw

Scott Phillips

Servings: 4

Brightly flavored orange zest and juice underscore the earthy nature of beets and parsnips. As you toss the slaw, the beets will “bleed,” coloring the parsnips and radishes.


  • 1 small navel orange
  • 1 medium lemon
  • 2 Tbs. finely chopped shallot
  • 1 tsp. honey; more to taste
  • Fine sea salt
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 3 medium beets, peeled, quartered, and cut into a julienne
  • 1 medium parsnip, peeled and cut into a julienne
  • 5 medium radishes, trimmed and cut into a julienne
  • 1/4 cup 1/2-inch-long snipped chives

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 650
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 2


  • Finely grate the zest from the orange and the lemon. Squeeze enough juice from the lemon to measure 2 Tbs.
  • In a large bowl, whisk the zests, lemon juice, shallot, honey, and 1 tsp. salt; let stand for about 10 minutes to mellow the shallots. Whisk in the oil in a slow stream and add a generous pinch of pepper. Add the beets, parsnip, radishes, and chives, and toss to combine. Season to taste with more salt, pepper, lemon juice, or honey. Serve right away for a refreshingly crunchy slaw or let sit for up to 2 hours for the beets to soften a bit.


If you would like to keep the contrast of the light parsnip and dark beet, toss in the beets just before serving.


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Reviews (2 reviews)

  • PeteyPie1 | 04/04/2015

    we did not enjoy this slaw at all. My wife left out the parsnip. The taste was very bitter as stated in another review.

  • springs9 | 03/25/2014

    I love all these ingredients, but I did not enjoy the combined flavours of this slaw. The parsnip was quite bitter, this is my first time with raw parsnip.

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