Spicy Raw Beet Slaw with Citrus, Scallions and Arugula
© Fredrika Stjärne

Spicy Raw Beet Slaw with Citrus, Scallions and Arugula

  • SERVINGS: 10 to 12

There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like this raw beet slaw.


  1. 2 garlic cloves, minced
  2. 2 tablespoons fresh lemon juice
  3. 2 tablespoons fresh lime juice
  4. 1 teaspoon finely grated orange zest
  5. 1 teaspoon finely grated lemon zest
  6. 1/4 teaspoon cayenne pepper
  7. 1/2 cup extra-virgin olive oil
  8. Salt
  9. 1/2 teaspoon cumin seeds
  10. 1/2 teaspoon caraway seeds
  11. 2 pounds medium beets, peeled and cut into fine julienne (see Note)
  12. 12 scallions, thinly sliced
  13. 1 jalapeño, seeded and minced
  14. 5 ounces baby arugula
  1. In a bowl, combine the garlic, lemon and lime juices, orange and lemon zests and cayenne pepper and let stand for 10 minutes. Stir in the olive oil and season with salt.
  2. In a skillet, toast the cumin and caraway seeds over moderate heat until fragrant, about 1 minute. Let cool completely, then grind coarsely in a spice mill or mortar.
  3. In a bowl, toss the ground spices with the beets, scallions and jalapeño. Add the dressing and toss again to coat. Season with salt. Spread the arugula on a platter. Mound the beet slaw on top and serve.
To julienne beets, use a mandoline or the shredding disk of a food processor.