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.
Ingredients
- 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
Preparation
- 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.
Tip
If you would like to keep the contrast of the light parsnip and dark beet, toss in the beets just before serving.
Ingredient Spotlight
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IN THIS RECIPERadishes
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IN THIS RECIPEParsnips
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IN THIS RECIPENavel Oranges
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (2 reviews)
-
PeteyPie1 | 04/04/2015we did not enjoy this slaw at all. My wife left out the parsnip. The taste was very bitter as stated in another review.
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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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