Ruby Garden Beetroot & Green Apple Slaw with Lemon-Parsley Glow Recipe

Introduction

This Ruby Garden Beetroot & Green Apple Slaw is a vibrant and refreshing salad that combines earthy beets with crisp green apple and carrot. The lemon-parsley dressing adds a zesty brightness, making it a perfect side dish to brighten up any meal.

Ingredients

• 2 large beetroots, peeled and grated
• 1 green apple, grated
• 1 carrot, grated
• Juice of 1 lemon
• A handful of fresh parsley, finely chopped
• 2 tablespoons extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste
• A handful of walnuts, chopped (optional)

Instructions

1. Step 1: Grate the beetroots, green apple, and carrot using a box grater or food processor.
2. Step 2: Transfer all the grated ingredients to a large salad bowl and toss gently to combine.
3. Step 3: Add the lemon juice and extra-virgin olive oil, mixing well until everything is evenly coated.
4. Step 4: Season with salt and black pepper to taste.
5. Step 5: Fold in the chopped parsley and walnuts, if using.
6. Step 6: Chill the slaw for 10 minutes before serving to enhance the flavors and texture.

Tips & Variations

• For added crunch, try substituting walnuts with toasted almonds or pecans.
• If you prefer a sweeter slaw, drizzle a little honey or maple syrup into the dressing.
• Use a food processor for quicker grating, but be careful not to over-process the ingredients.
• To make this salad vegan-friendly, simply omit the optional walnuts or replace with seeds like pumpkin or sunflower.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. The lemon juice helps preserve the color and freshness. Before serving again, give it a gentle stir and, if needed, add a splash of lemon juice or olive oil to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw in advance?

Yes, you can prepare the slaw a few hours ahead. Chilling it allows the flavors to meld, but it’s best enjoyed within a day for maximum freshness and crunch.

What can I serve with this beetroot and apple slaw?

This slaw pairs beautifully with grilled meats, fish, or as a light side for sandwiches and wraps. It also works well as a vibrant addition to picnic or barbecue menus.

Ruby Garden Beetroot & Green Apple Slaw with Lemon-Parsley Glow Recipe

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4.5 from 117 reviews

This vibrant Ruby Garden Beetroot & Green Apple Slaw is a refreshing and healthy salad combining the earthy sweetness of beetroots with the crisp tartness of green apples and carrots. Dressed in a zesty lemon and parsley vinaigrette with a touch of extra-virgin olive oil, this slaw is perfect as a light side dish or a nutritious snack. Chopped walnuts add a delightful crunch and extra nutrients, making it a colorful and wholesome addition to any meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

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Vegetables & Fruit

• 2 large beetroots, peeled and grated
• 1 green apple, grated
• 1 carrot, grated

Dressing

• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Herbs & Nuts

• A handful of fresh parsley, finely chopped
• A handful of walnuts, chopped (optional)

Instructions

1. Grate Ingredients: Peel and grate the beetroots, green apple, and carrot using a box grater or a food processor to create fine shreds for the slaw.
2. Combine in Bowl: Transfer the grated beetroots, apple, and carrot into a large salad bowl and gently toss to mix the ingredients evenly.
3. Add Dressing: Pour the lemon juice and extra-virgin olive oil over the grated mixture and stir until everything is evenly coated.
4. Season: Sprinkle salt and black pepper to taste, mixing again to distribute the seasoning thoroughly.
5. Incorporate Parsley and Walnuts: Fold in the chopped fresh parsley and walnuts if using, enhancing flavor and texture.
6. Chill: Place the slaw in the refrigerator for 10 minutes before serving to allow the flavors to meld and the texture to firm up slightly.

Notes

• Use fresh, firm beetroots for the best texture and color.
• Grate the green apple just before mixing to prevent browning.
• Walnuts are optional but add a nice crunch and healthy fats.
• Adjust lemon juice and seasoning according to taste preferences.
• Serve chilled for optimal flavor and crispness.

Keywords: beetroot slaw, green apple salad, healthy salad, vegetarian slaw, lemon parsley dressing, crunchy slaw, no-cook salad, autumn salad