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

Nutrition per serving

kcal 139
fat 10g
saturates 1g
carbs 9g
sugars 8g
fibre 3g
protein 2g
salt 0.4g

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

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.
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.