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
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
2 pounds medium beets, peeled and cut into fine julienne (see Note)
12 scallions, thinly sliced
1 jalapeño, seeded and minced
5 ounces baby arugula
How to Make It
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.
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.
To julienne beets, use a mandoline or the shredding disk of a food processor.
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