October - Beet, Carrot, and Apple Slaw
Ingredients:
2 med-large Beets (skinned & shredded)
2 large or 4-5 small Carrots (shredded)
1 tart Apple like a Granny Smith (shredded)
2 small Lemons (juice & zest)
1 tbsp Olive Oil
Optional 1/2 tbsp Honey
1/2 tsp Black Pepper
3/4 tsp Sea Salt (or to taste)
Optional a drizzle of Balsamic Reduction
Method:
Clean all the produce and pat dry
Now shred your carrots, apple, and beets all into the same bowl
*note: The only vegetables that I skinned prior to shredding were the beets.
Drizzle the olive oil and sprinkle the S&P (salt and pepper) over top of those shredded items. Then give all a gentle toss to combine.
Then zest the rind of at least 1 of your lemons into the bowl. You may want to zest the 2nd lemon into a separate smaller bowl so you can add more at the end if you want to. Otherwise cut the lemons in half and juice both of them (about 1/4 cup) over the mixture.
You might want to stop there and if so its perfectly simple and delicious as is. However, I sometimes drizzle a bit of local honey and or balsamic reduction over this slaw just before serving it counter some of the acids of the lemon with sweetness. Play around with your favorite combinations and proportions of seasonings too.
This slaw can be made up to a day in advance and keep well in the fridge. It pairs great with things like:
creamy goat cheese, maybe try on toasted baguette slices with a smear of goat cheese and some of this slaw on top
OR I like it as a side to grilled pork chops or tenderloin a lot as well
