Recipe: Beet, Cucumber and Carrot Slaw
This is a bright and tangy slaw made of crunchy veggies and a creamy, herb dressing. We used the very last of our Learning Garden’s cucumbers to make this recipe with a group of Catskill middle schoolers. It’s not all recipes that nudge kids and adults alike from the “I’ve never tried a beet” or “I don’t like beets” stage into the “I didn’t know I liked beets until I tried this!” stage, but this one did just that. A lesson to us all to continue trying new foods prepared in new ways, because if it means opening up your world to a slaw like this one, the possibilities of things you might like are endless. Be sure to follow step one and drain the excess liquid from the beets to prevent your slaw from being watery. As you combine everything together, watch the power of the beets turn what starts as humble ingredients in a bowl into a beautiful, purple, seamless mixture.
Beet, Cucumber and Carrot Slaw
2 large beets, peeled and grated
2 cucumbers, diced
1 carrot, thinly sliced or grated
2 scallions, thinly sliced
1/2 - 3/4 cup plain Greek yogurt
1 Tablespoon olive oil
1 lemon, juiced
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
1/4 cup mint, chopped
Salt, to taste
1. Squeeze out excess liquid from beets by pressing into a strainer.
2. Whisk together 3/4 cup yogurt, olive oil, lemon juice, parsley, cilantro and mint. Stir until combined. Season with salt to taste. Add more yogurt to make more dressing if desired, then salt further to taste.
3. Combine beets, cucumbers and carrots with 1/2 the dressing and toss to coat. Taste, and add remaining dressing to taste.
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