Beet + Carrot Slaw | Serves 4
Admittedly, beets have been a tough one for me to swallow since childhood. I kid you not. To this day, I won’t touch a cooked beet. However, raw shredded in a salad with a tangy dressing and I am sold. So welcome to this my Beet + Carrot Slaw, the best delivery system I know for a root vegetable that is not my favorite!
INGREDIENTS
2 large red beets, grated
2 large carrots, grated
2 tablespoons ghee or vegetable oil (peanut, sesame, olive)
1/2 teaspoon brown mustard seeds
1/4 teaspoon asafetida
4 dry curry leaves, crushed (or 1 teaspoon ground cumin)
1 teaspoon red chili pepper flakes, or crushed chili pepper
1 large orange, juiced
2 limes, juiced
1/4 cup cilantro, rough chop salt, to taste
METHOD
Grate beets and carrots and set aside. Can be done with a hand grater or a food processor.
In a small sauté pan, melt ghee on medium low then add all dried spices. Toast until aromatic (about 3 minutes). Add to small bowl with citrus and cilantro.
Right before serving, combine beets and carrots, add dressing and lightly toss. Add salt to taste.