Beet Slaw

Beet Slaw

Published February 14, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 25 min | Cook Time: 5 min

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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.

Nutrition Facts
Serving size: approx. 1/2 cup
Calories per serving: 81
Total Fat 5.1g 8%
Sodium 166mg 7%

Ingredients

  • 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:

  1. 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.
  2. 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.
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