This raw beet salad, loaded with carrots and apples, is a fresh take on coleslaw. The mint and cumin vinaigrette is ridiculously flavorful. This mayo-free side dish is perfect for your summer BBQs and winter dinners alike!
Ingredients
2largecarrots
1largecrisp apple
2mediumbeets
1cupmint, roughly chopped
Dressing
¼cupapple cider vinegar
¼cupolive oil
1tablespoonhoney
¾teaspoonground cumin
1pinchsea salt
Instructions
Using a mandolin with a ⅛ blade, shred the beets then place them into a bowl. Rinse them 3-4 times with cold water then fill the bowl with water and set it aside. This will prevent the beets from bleeding their color through the salad. If the presentation isn't important when you're serving this, you can skip this step. Clean the mandolin and then use it to cut the carrots and apple and put them into a salad bowl. (You can also grate the veggies; the taste will remain roughly the same but the presentation will be quite different.)
2 large carrots, 1 large crisp apple, 2 medium beets
Whisk the dressing ingredients in a small bowl.
¼ cup apple cider vinegar, ¼ cup olive oil, 1 tablespoon honey, ¾ teaspoon ground cumin, 1 pinch sea salt
Drain the beets and rinse them one more time then add them to the bowl with the carrots and apple. Add the mint to the salad bowl and then pour the dressing over the top and toss to coat well.