This light summer dish proves that root vegetables don’t always have to be baked or boiled, so even the raw-foods crowd should be pleased. Earthy beets are complemented by sweet-spicy fennel bulb and tart apples, and it’s all dressed up with a tangy touch of citrus. Light on calories but heavy on nutrition, this dish is right at home at a summer barbecue.
Fennel and Beet Slaw with Tangy Citrus Dressing
- 1 medium to large fennel bulb
- 2 medium beets
- 1 medium apple, tart variety
- 1 C fresh parsley, chopped
- Tangy Citrus Dressing (recipe here)
Peel the beets, then quarter and seed the apple. Trim the green stalks and root end from the fennel bulb, then quarter it.
If you have a food processor, simply run all the ingredients through the food processor using the shredding blade. If not, you’ll need to slice/chop everything manually. In that case:
Use a cheese grater to shred the apple. To do this, hold the apple piece firmly by the end and push toward and across the cutting side of the holes in the grater. (As the apple quarter gets smaller, take care that you don’t run your fingers over the grater too!) When you get down to the last ¼ inch or so, set the apple aside. When you’ve grated the whole apple, chop the leftover ends into very small pieces and add them to the bowl too. Repeat with the beets. Then, with a knife, slice the fennel quarters into the finest possible slices. When all the ingredients are sliced or grated, add the parsley and dressing to the mix and toss well. Chill and serve.