Here’s another beet recipe that I developed for Vegetarian Times. No need to peel the beets or apple in this simple slaw, which gets a smoky kick from canned chipotle chilies. Use this slaw as a sandwich topping or a side dish for BBQ tofu, roasted salmon or braised meat. The slaw tastes better the longer it sits; it will last for 5 days refrigerated in an air-tight container.
Firecracker Beet Slaw
3 raw beets, peeled and shredded (3 cups)
1 Granny Smith apple, shredded (1 cup)
4 green onions, thinly sliced (1/2 cup)
1/3 cup apple cider vinegar
3 Tbs. olive oil
2 Tbs. Dijon mustard
1 Tbs. agave nectar or 2 Tbs. sugar
2 cloves garlic, minced (2 tsp.)
1 tsp. minced canned chipotle chile in adobo sauce
1/2 tsp. salt
1. Toss together beets, apple, and green onions in bowl.
2. Blend vinegar, oil, mustard, agave nectar, garlic, chipotle chile, and salt in food processor until smooth. Add to beet mixture, and toss to coat.
Serves 6
Per 3/4-cup serving: Calories: 108, Protein: 1g, Total fat: 7g, Saturated fat: 1g, Carbs: 11g, Cholesterol: mg, Sodium: 336mg, Fiber: 1g, Sugars: 8g
Comment from Vegetarian Times Reader:
I really enjoyed this recipe! I had a craving for something vinegar-y and almost pickled, and I’d been dying to use the beets I bought at the farmer’s market. Surprisingly, I had all of the ingredients on hand so it was a no brainer, and the results were so YUM — I’m eating the leftovers for lunch as I write this and they are even better than last night! One tip: If you like the flavor of chipotle chile in adobo sauce, puree the whole can and keep it stored in an air-tight container in the freezer. The whole can is almost impossible to use up entirely. (I learned this from the Cafe Flora vegetarian cookbook and it’s great for recipes just like this, as a 1/4 tsp thaws quickly when you process it with other ingredients).
Raeanne W.- 2012-07-27
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