Spiced Carrot & Beet Slaw
It seems like folks either love them or hate them. We love them, but if you browse our blog, you won’t find any beet recipes. Which is rather unfortunate, because beets are so delicious and good for you. They’re so pretty and colorful, too! Luckily, we have a delicious beet recipe for you today, and it’s worth trying out, even if you’re skeptical about beets.
We understand, though – beets grow underground, so they can taste a bit like dirt to some. But even though they have an earthy flavor, they are also sweet and mellow.
We like to think that, as a meal plan service, we can influence how people eat. Of course, we’re not forcing anyone to eat anything, but we incorporate a ton of different foods into our recipes. (With more than 400 recipes now, we kinda have to think outside the box of chicken, potatoes, and broccoli.)
The best thing about our cooking community, though, is that our members are willing to try new things. Like we said, we don’t force them to eat things they don’t like, but they’ll always give it a shot, and that’s what we love to hear. After all, you’ll never know until you try it!
The trick to eating things that you might not particularly be a fan of? Try it prepared in different ways.
If you have tried beets roasted and don’t like them, try them raw! That’s our recipe for this week – a carrot and beet slaw featuring raw beets. If you find that cooked beets have a strong earthy flavor, you’ll find that eating them raw is a total contrast. The flavor is more mellow and it’s crunchy, making it pair perfectly with sweet and crunchy carrots.
Because both of these veggies are mellow in their raw forms, we spice it up with cumin and coriander, which have deep, earthy, smoky, and peppery flavors. The earthy sweetness of beets are best balanced with sharp flavors, so we toss this slaw in a sweet and tangy orange-ginger sauce, simmered with aromatics, lemon zest, and a touch of balsamic vinegar and honey.
Crunchy, toasted pistachios, sweet raisins, and slightly sharp green onions round out the various flavors and textures found in this recipe for a healthy, tasty, and unforgettable side dish.
There are many different ways to enjoy beets. If you’ve tried them raw in this recipe, and you’re not a fan, try one of these methods:
- Learn to roast beets with this video for sweet and tender beets that you can toss in a salad with mixed greens, goat cheese, and toasted walnuts.
- Fritter-fy beets by turning them into crispy, mini vegetable pancakes.
- Change from slaw to hash by cooking up a beet and carrot hash for a quick and delicious vegetable side dish.
For More Smarts:
- Taste as you go: Do you find that the flavor of cumin can be overpowering? Add a little bit at a time, instead of the amount that the recipe calls for, and taste as you go. That’s an important part of being a good cook – understanding flavors and tasting. If you want it stronger, add more spices. If you want a different flavor profile, check out our infographic Guide to Spices.
- Make once, enjoy twice: One of our best tips for efficiency. It doesn’t take that much more time to prep double the amount, and you can enjoy it for two meals. In the original recipe for Orange-Ginger Roasted Salmon, the orange-ginger sauce is used for both the salmon and the slaw. Not only does this tie both components of the dish together, you also add flavor to both parts, but you only make it once!
There’s quite a bit of prep involved in this recipe, but it can be done quickly and efficiently, especially with some help from these videos:
For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’
- Orange-Ginger Sauce:
- Ginger – 1/2 inch, grated
- Garlic – 1 clove, minced
- Lemons – 3/4 tsp
- Orange juice – 1/4 cup + 2 Tbsp
- Balsamic vinegar – 1 Tbsp
- Honey – 1 Tbsp
- Carrot and Beet Slaw:
- Carrots – 2, grated
- Beets, medium – 2, grated
- Green onions – 3 stalks, sliced thinly
- Pistachios, shelled – 1/2 cup
- Raisins – 1/2 cup
- Coriander – 3/4 tsp
- Cumin – 3/4 tsp
- Ginger / Garlic / Lemon / Carrots / Beets / Green onions – Prep as directed. For the beets, just slice off both ends and peel with a peeler before grating on a box grater or in the food processor. (Can be done up to 3 days ahead)
- Optional step: Heat oven to 400F / 204C degrees. Toast pistachios in the oven for 4 to 6 minutes to bring out their nuttiness.
- Make sauce – Combine ginger, garlic, and lemon zest in a small saucepan with orange juice, balsamic vinegar, and honey. Bring to a boil and simmer until reduced by 1/3. (Cane be done up to 3 days ahead)
- Marinate slaw – Toss carrots, beets, green onions, and raisins with orange-ginger sauce, coriander, cumin, and some salt and pepper. Cover and refrigerate until ready to serve.
- Add pistachios to slaw before serving, and enjoy!