Golden Crunch Slaw

Easy // 30mins // Serves 3-4

Golden beets are scrumptious.  They are sweeter and less earthy than their red cousins.  I cook the beets ahead as I like to let them cool slowly in their liquid.  But you can cool them rapidly in cold water, or even peel and grate them raw.

Tools:  Small Sauce Pan and Lid, Grater, Great knife skill practice too

Harvest Ingredients:  1 bunch golden beets, 1 small head cabbage, 2 or 3 medium apples, 1 large (or 2 medium) grapefruits, juice + 1 tablespoon zest, 3 medium kiwi

Other Ingredients:  2 tablespoons toasted Hazelnut oil or EVOO, 1 ½ teaspoons caraway seeds, 1 ½ teaspoon sea salt, 1/2 teaspoon black pepper, 2 or 3 tablespoons apple cider vinegar (optional)

Step 1:  Wash the beets, cut off the greens leaving about an inch of stems.  Remove the stems, reserve the greens for the slaw. Cover the beets with cool water in a small saucepan, add a pinch of salt, put a cover on the pan and set the pan over med high heat.  Set a timer for 15 mins.  Reduce heat to medium for 30 mins.  Cool.  Then rub off the skins.  Save time by peeling and grating the beets raw if desired.

Step 2:  Shred the cabbage either by hand or in a food processor.  Add to a large mixing bowl.  Core and slice the apples, slice the beet greens.  Grate the beets.  Add all ingredients to the bowl.  Heat the caraway seeds in the hazelnut or evoo over medium heat until fragrant, about 3 mins.  Pour over the salad and stir well.  

Step 3: Let the salad macerate for a few mins and serve.  It’s extra crunchy when you first make it.  And a little more tender the next day.  It’s great as a salad, but also makes a great slaw for tacos & burgers.  For those that prefer slightly sweet veggies and fruit for breakfast, this slaw would go well with the Hungry Harvest add on granola.

Chef's Note:  If you’re not a fan of vinegar, add more grapefruit juice or a splash of lime juice.  In addition to being the flavor seed in many rye breads, caraway seeds are loaded with micro nutrients, flavonoids and anti-oxidants.  They aid in digestion, are anti fungal and boost the immune system.