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Rainbow beet slaw with pecans & maple dressing

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

  • Prep: 25 mins
    no cook
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 139
  • Carbohydrates 9
  • Saturated Fat 1
  • Sugar 8
  • Protein 2
  • Fat 10
  • Fibre 3
  • Salt 0.4

Nutrition per serving

  • Calories 139
  • Carbohydrates 9
  • Saturated Fat 1
  • Sugar 8
  • Protein 2
  • Fat 10
  • Fibre 3
  • Salt 0.4

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

Method

  1. Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.

  2. Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.

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