Rainbow Beet Slaw With Pecans Maple Dressing Recipes

Steps:

• Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
• Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

Steps:

• Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.
• Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.

Steps:

• Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.