0 (0)

Category: Sauces and Condiments

Beet and Carrot 'Slaw' With Honey and Cinnamon

Beet and Carrot 'Slaw' With Honey and Cinnamon
Los Angeles Times

These condiment side dishes quickly and creatively dress up casual meals. They're great with cold cuts and grilled meat, poultry and fish. The serving is easy--just spoon them right onto your dinner plate. The dishes draw on the seasonal market ... Read more

Total time: 20 minutes | Serves 12 to 14
Note: A food processor makes quick work of this slaw.
  • 1 1/2 pounds carrots, peeled, cut into 2 1/2-inch lengths
  • 2 beets (about 1/2 pound), peeled, cut into pieces to fit feed tube
  • 1/4 cup oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Freshly ground pepper

Step 1Using the shredder attachment of the food processor, fill the feed tube with the carrots stacked horizontally and process to make long shreds. Transfer the carrots to a large bowl. Shred the beets and add to the bowl. Combine the oil, balsamic vinegar, red wine vinegar, honey, cinnamon, salt and pepper to taste in a small dish. Pour over the vegetables. Toss well. Taste; adjust seasoning.

Each of 14 servings:
67 calories; 112 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 8 grams carbohydrates; 1 gram protein; 1.79 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Pomelo marmalade
Suzanne Tracht's horseradish cream
Eggplant With Tahineh and Toasted Pine Nuts
California Charoset