Beet Coleslaw

If you are looking for a fresh new salad for your next barbeque party, try my beet coleslaw with green apple and parsnip. It is so refreshing and is a perfect accompaniment for any protein. It goes really well with spicy food due to its slightly sweet flavour. It’s so easy to make and can be put together in no time. My husband is not a big fan of beets, but he really likes this coleslaw. The best thing about it is that there is nothing artificial in this salad and can be whipped up in 15 mins.

The Ingredients for the Beet Coleslaw

Just a handful of raw ingredients and you have a beautiful, colourful, and delicious salad.

Ingredients List for Beet Coleslaw:

What you will need to make this amazingly simple but delicious beet coleslaw:

• 2 large raw beets
• 1 large green apple
• 1 large parsnip
• 1/2 lemon (juice)
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste

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The Beets and the Parsnip:

Preparing the beets and the parsnip is the first step to making this delicious coleslaw:

• Let’s start by washing and peeling both the 2 large raw beets and one large parsnip.
• Using a box grater grate them both into a bowl. You can always use a food processor with a grater attachment if that makes it easier. I prefer to use a box grater. I find washing the food processor too much work for this simple salad.
• Set them aside while you work on the apple.

The Green Apple:

Next comes the green apple.

• Wash, peel, and core the one granny Smith apple.
• Grate that into the bowl as well. I usually leave the apple for last, since it tends to get oxidized and tends to brown fast. I grate it just as I am ready to mix the salad. Seeing the three colours next to each other in the bowl like this is perfection for me.

Assembling the Beet Coleslaw Recipe:

Now that we have our vegetables and fruit ready, we can put it together.

• Using a pair of tongs, or two forks, toss the three grated things together so that you have one homogenous mixture. The colour of the beets will take over the rest of the things and they will all take on a pinkish hue, but you will still be able to see some of the whitish colour from the apple and the parsnip.

Dressing the Coleslaw:

Now we are ready to dress the coleslaw.

• In a small bowl, squeeze all of the juice of half a lemon. How much lemon you use will depend on the size of the lemon. I tend to use about 2 tablespoons of lemon juice. So, if you have a smaller lemon, use the entire lemon instead of half. Limes tend to work really well with this too. So, use a whole lime if you don’t have a lemon.
• Add the salt and pepper to taste to the bowl with the lemon.
• Using a small whisk or a fork, mix so that the salt gets evenly distributed into the lemon juice.
• Pour in three tablespoons of olive oil and mix again so that the oil and lemon mix up as best as they can.
• Pour the lemony mixture over the coleslaw and toss everything together so that the coleslaw gets coated well with the lemony mix.
• Taste the beet coleslaw for salt and adjust as needed.

Servings Suggestions:

We enjoy this salad as a side to so many things. Try serving it:

• on my burger recipe
• or as a side to my chicken fingers.
• I serve mine with a few microgreens on top of the salad as well. This provides a freshness to it.

Storing Suggestions:

The beet coleslaw is best enjoyed the day it’s made. It will taste ok the next day, but it doesn’t last too long. The lemon causes the vegetables and the apple to get pickled and they start to lose their moisture due to the salt as well, so try and consume it within the same day or next. To store it, place leftover slaw into an air tight container and keep it in the fridge for the next day.

Tried and Liked the Recipe?

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