Photograph from Crissy Cavanaugh's recipe collection at her blog.
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When I went by Glade Road Growing last Friday to pick up my share, Sally suggested I continue the no-cook option with a beet slaw this week. I took my inspiration from the above photograph.
Serves 4
2 raw beets, peeled and shredded
2 carrots, grated
1 Granny Smith apple, diced
1 green onion, root end removed and chopped
½ cup pecans
1/2 cup of chopped cilantro
juice of 1 lime
1/2 cup raw shredded coconut
1 TB orange juice concentrate
1 teaspoon cumin
1 TB extra virgin olive oil
sea salt and freshly ground pepper to taste
1. Combine the green onions, oil, horseradish, lime juice, orange juice, cumin and pecans together in a large bowl.
2. Fold in the beets, carrots, apples and cilantro. Sprinkle with salt and pepper to taste.
3. Chill for at least an hour or overnight.
For a bonus, take a look at Freya Bellin's recipe for raw beet tartare I found at Mark Bittman's site. I think it would be really good with goat cheese on pitas!
