beet and carrot slaw
Yield: 16-18 appetizer small servings
Rating: Super easy – no cooking involved- but you need a food processor.
1 fresh bunch of red beets, peeled and cut in quarters (it should have 3 nice sized beets in it)
1 – 2 pound bag of large carrots, peeled and washed
½ cup shelled sunflower seeds (I like the raw ones the best)
½ cup currants (you can use raisins as a replacement but I MUCH prefer the currants)
2 scallions, diced small (very dark green parts removed) -- *this is optional
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 clove of garlic, chopped small (or 1 frozen cube)
1 tablespoon honey
½ teaspoon kosher salt
1/8 teaspoon black pepper
¼ cup extra virgin olive oil
To make your dressing - whisk together your lemon juice, vinegar, garlic, honey, salt and pepper. While continuously whisking, slowly add your oil until fully incorporated.
Attach the small holed grater attachment to your food processor. First run your carrots, then your beets through the machine, and place each separately in a container lined with paper towel. I like to run the carrots first and store them before I shred the beets – otherwise my carrots turn red.
1 hour before serving - place your currants in a strainer and run them under very hot water to soften them. Shake out any excess water and blot dry with paper towels. In a salad bowl, mix together your shredded carrots and beets, your sunflower seeds and your currants and toss well with your dressing. I like to dress this early because it is even better after it soaks up some of the dressing. Enjoy!
You can grate your carrots and beets up to 4 days before for optimal freshness (I have done 7 days and it was still fine, but not ideal) and store in the refrigerator. You can make your dressing up to 10 days before and keep refrigerated. Assemble and dress slightly before serving.