Beet, carrot and clementine slaw. So pink. So good.

beets white plate.jpg

 Does anyone else notice their tastes change through the seasons? We’re in the heart of a Canadian winter now and I just cannot get enough of root vegetables and cabbages, kale and broccoli. Perhaps they just happen to be the most appetizing produce available this time of year or maybe our dietary needs really do change with the rhythm of the year.

This salad is earthy and delicious but also sunshine-y with a bit of spice. It’s perfect for brightening up the still-too-short winter days.

 I used a food processor but you could make this dish using a grater and a good knife.

 Let’s get started!

 ingredients.jpg

Ingredients

2 large beets cleaned and peeled.

2 medium or 3 carrots cleaned

2 Tbsp raisins (any type) OR 2 dates with the stones removed

1 shallot peeled

2 Tbsp vegan mayonnaise

1 Tbsp lemon juice (about 1/4 of a lemon)

½ Tbsp maple syrup

1/2 Tbsp curry powder

½ tsp garam marsala

¼ tsp ground ginger

2-3 clementine or mandarin oranges

beet salad close.jpg

Directions

 Whiz the raisins, shallot, and clementines (or mandarin oranges) in a food processor. You’ll end up with a pulp. Remove this pulp and place it in a medium-sized bowl. Add the mayonnaise, lemon juice, curry, garam masala, ground ginger and maple syrup and blend to make the slaw dressing.  

In the same food processor – no need to clean it – switch the blade to finely grate the carrots and beets. 

Add the grated veggies to the salad dressing and toss to combine. You’ll have a furiously fuchsia salad! 

Serve up and enjoy. This dish will last for 3 days in the fridge.

 

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