Recipes

Spicy Raw Beet Slaw with Citrus, Scallions and Arugula

Name: Spicy Raw Beet Slaw with Citrus, Scallions and Arugula
Total time: 35 min
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

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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

By David Tanis

Updated on May 23, 2017

Spicy Raw Beet Slaw with Citrus, Scallions and Arugula — 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.