Published February 14, 2013 | Written by The Healthline Editorial Team
Leaving the golden beets raw keeps this slaw crunchy and makes a beautiful and healthy side dish.
Cooking tip: Leaving the golden beets raw keeps this slaw crunchy and makes a beautiful and healthy side dish.
|Serving size:||approx. 1/2 cup|
|Calories per serving:||81|
|Total Fat 5.1g||8%|
- 1 medium red beet, peeled and shredded with a box grater
- 1 medium golden beet, peeled and shredded with a box grater
- 2 teaspoons shallot, minced
- 1 teaspoon Ume plum vinegar (found in health food stores)
- 1 teaspoon cider vinegar
- 2 tablespoons buttermilk
- 1/4 cup plain yogurt (regular or fat-free) or low-fat sour cream
- 3 teaspoons prepared horseradish (or to taste)
- 1 teaspoon dried dill weed
- 2 tablespoons low-fat mayonnaise
- 1/4 cup walnuts, chopped (optional)
- Pinch salt
Step by Step:
- Bring a pot of water to the boil. Add in the red beets, bring to a simmer, and cook for 2 minutes. Drain and rinse with cold water. Drain again-- making sure to get as much water off the beets, using paper towels if needed.
- Place the shallot into a small bowl and pour in Ume and cider vinegars (this will mellow the shallot just a bit). Set aside. Measure the rest of the dressing ingredients into a separate bowl, large enough to hold the beets. Mix with a whisk. Add in the shallot vinegar mixture and whisk again. Add in both raw and cooked beets and toss in the dressing. Sprinkle with walnuts if desired.