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Let's Make a Winter Beet Slaw!

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Beets are a common ingredient in Jewish recipes, and this beet-and-carrot slaw is the perfect side dish for a winter meal. It's light but full of flavor, and brightens any dinner table!


    For the dressing:
  • ¼ cup orange juice, reduced by half
  • 2 tablespoons sherry vinegar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • ¼ teaspoon salt
  • Freshly grated pepper
  • ¼ cup hazelnut oil
    For the salad:
  • 4 large carrots, peeled and grated
  • 4 beets (raw), peeled and grated
  • 1 celery root, peeled and grated
  • 1 head Tuscan kale, finely sliced
  • Seeds from a pomegranate
  • ½ cup roasted, salted sunflower seeds
  • ½ cup chopped flat-leaf parsley


1) For the dressing, whisk everything but the oil together in a small bowl. Slowly drizzle in the oil, stirring continuously until fully incorporated. Set aside.

2) Combine salad ingredients in a large bowl and toss with half the dressing. Taste for seasoning, adding more salt, pepper, and dressing as needed.

Tags: Recipes

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