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.