Rainbow beet slaw with pecans & maple dressing recipe | Good Food
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:
- Mandoline
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Citrus press
- Microplane
- Peeler
- Kitchen scale
- Refrigerator
- Spoon
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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