Recipes Spicy Raw Beet Slaw with Citrus, Scallions and Arugula 5.0 (1,111) Add your rating & review 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 By David Tanis Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 35 mins Yield: 10 to 12 Ingredients 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 Salt 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 Directions 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. Notes To julienne beets, use a mandoline or the shredding disk of a food processor. Rate it Print