Root Vegetable & Apple Slaw with Apricot Ginger Dressing Recipe - Clean Eating Magazine

Root Vegetable & Apple Slaw with Apricot Ginger Dressing

Golden beets and apricots offer more than just a sunny hue – they also pack a punch of beneficial nutrients. Golden beets are rich in fiber and potassium, while apricots contain vision-supportive vitamin A and collagen-building vitamin C.
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This Apple Slaw is perfect for an outdoor BBQ. Find grilling recipes here.

Serves 4

INGREDIENTS:

  • 1/2 tsp sea salt, plus additional, to taste
  • 1 golden beet, peeled and grated
  • 3 to 4 multicolored carrots, peeled and grated
  • 2 Granny Smith apples, grated
  • 6 radishes, trimmed and grated
  • Ground black pepper, to taste, optional

DRESSING

  • 1/4 cup chopped unsweetened dried apricots
  • 2 tbsp olive oil
  • 1 tbsp peeled and grated ginger
  • 1 tbsp minced shallot
  • 2 tsp fresh lemon juice
  • 11/2 tsp raw honey
  • 3/4 tsp sea salt, plus additional to taste, optional

INSTRUCTIONS:

  1. Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside at room temperature.
  2. Prepare slaw: To a small saucepan, add 1/2 tsp salt and 2 cups water; bring to a boil. Add grated beet and blanch for 30 seconds, until water returns to a boil. Drain and rinse with cold water. Dry; add to a large bowl. (NOTE: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)
  3. To bowl with beet, add carrots, apples and radishes. Add dressing and toss. Season with additional salt and pepper (if using).