Rainbow beet slaw with pecans & maple dressing - Good Food Middle East
This is a goes-with-everything colourful side salad. If you want to serve it over a few days, leave out the soft herbs as they will wilt in the dressing
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Citrus press
- Serving bowl
Ingredients
- 2 tbsp Dijon mustard
- 1 clementine, juiced
- 1 large lemon, zested and juiced
- 2 tbsp maple syrup
- 5 tbsp extra virgin olive oil or rapeseed oil
- 50g pecans, roughly chopped
- 8 beetroots, a mix of colours, peeled and halved
- ¼ celeriac, peeled
- 1 dessert apple, halved
- 1 red onion, halved and thinly sliced
- small pack dill, roughly chopped
- small pack parsley, roughly chopped
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