Fall is officially here!
Well. Maybe not officially, but "officially."
Fall veggies are starting to creep their way into farmers markets and produce stands and I couldn't be more thrilled! Winter squash, root vegetables, early apples, asian pears, they're everywhere!
My fabulous friend and incredible Body Love coach, Anna Chapman, and I made the BEST fall inspired slaw the other night during our meeting of the minds.
Sidenote: Go check out Anna's sweet sweet work. She's an incredible human and she'll help you see how incredible you are too!
This beet-apple slaw is light and refreshing and pairs beautifully with a nice pork chop (or just a fork and your mouth). Save those beet greens and sautee them with a little diced bacon and you have yourself a tasty set of side dishes!
Beet Apple Slaw
- 4 Chiogga Beets, medium in size
- 2 Granny Smith Apples
- 3 Carrots, small
- 3 Green Onions or Scallions, diced
- 1 two-inch piece of ginger, peeled
- 4 TBS Olive Oil
- Juice of One Lemon
- 1/2 tsp salt (or more to taste)
- A few cracks of fresh ground pepper, to taste
The slaw is most easily made with the help of a food processor, though you could also just as easily use a box grater and some elbow grease. Up to you!
Using your food processor or box grater, grate the beets, apples, carrots, and ginger.
In a small bowl, mix the olive oil, lemon juice, salt and pepper until combined. In a separate large bowl, combine the grated fruit and veggies, and add the green onions.
Pour the lemon-olive oil combo over the slaw and toss to combine. Make sure to mix until evenly coated.
Allow to rest for approximately ten minutes to allow beets to break down and flavors to meld.
Add additional salt and pepper to taste and enjoy!
This recipe is a variation on one found in Eat Well Magazine ( I wish I could claim all the genius for myself).