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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. Slideshow: Great Slaw Recipes 

David Tanis
November 2012

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

total:
35 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Notes

To julienne beets, use a mandoline or the shredding disk of a food processor.

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