- 1 tbsp Aspall Red Wine Vinegar
- 2 tsp mirin
- 2 tsp sesame oil
- 2 small pink or candy-striped beetroot
- 2 small golden beetroot
- 2 small regular purple beetroot
- 2 spring onions
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp sesame seeds
- 20g cashew nuts, roughly chopped
Rainbow Beetroot Slaw
A RECIPE BY KATHY SLACK
Serves: 2
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Prep time: 15 minutes
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Cooking time: 3 minutes
A bright raw salad to make the colours of your beetroot harvest sing. The tart, sweet dressing lifts the earthy beet flavours, and makes for a crunchy, zingy slaw that’s great on its own or with roast chicken or salmon. Go for a couple of smaller beetroots rather than one big one – the smaller beets are sweeter and delicious raw.
- 1 tbsp Aspall Red Wine Vinegar
- 2 tsp mirin
- 2 tsp sesame oil
- 2 small pink or candy-striped beetroot
- 2 small golden beetroot
- 2 small regular purple beetroot
- 2 spring onions
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp sesame seeds
- 20g cashew nuts, roughly chopped
- Whisk together the vinegar, mirin, sesame oil and a pinch of salt in a large bowl.
- Peel the beetroots and slice them into very thin matchsticks with a julienne peeler, mandoline or sharp knife. Add them to the bowl. Finely slice the spring onion, both white and green parts, and pop that in too.
- Toast the seeds and nuts in a dry frying pan for 2-3 minutes until they turn golden then tip that into the slaw bowl.
- Combine everything together and serve immediately.
ingredients
method
- Whisk together the vinegar, mirin, sesame oil and a pinch of salt in a large bowl.
- Peel the beetroots and slice them into very thin matchsticks with a julienne peeler, mandoline or sharp knife. Add them to the bowl. Finely slice the spring onion, both white and green parts, and pop that in too.
- Toast the seeds and nuts in a dry frying pan for 2-3 minutes until they turn golden then tip that into the slaw bowl.
- Combine everything together and serve immediately.