When I saw a recipe for raw beets and butternut slaw on Apron Strings, the vivid colors grabbed me, and I knew the idea of beets with a maple syrup dressing would grab my husband Ted. Though I've eaten many a raw beet, I was a bit skeptical about the squash. Shame on me for not trying it sooner; crispy, crunchy raw butternut rocked my world. This salad debuted on our Thanksgiving table, and it's been a wonderful low-calorie addition to the meager winter salad repertoire. Squash can be treacherous to break down on a box grater or with a mandoline, so use a food processor fitted with a shredding disc. Remember not to toss the slaw with the dressing until the very last minute, or the beets will turn everything pink.
Raw beet, butternut and pecan slaw
Slightly adapted from this recipe on Apron Strings. Serves 6-8.
1-2 cup chopped pecans
2 large beets, peeled
1 pound butternut squash, peeled
1/4 cup roughly chopped flat-leaf parsley
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
2 tsp Dijon mustard
1/4 tsp cinnamon
Kosher salt and fresh black pepper, to taste
In a small, dry, nonstick frying pan, toast the pecans over low heat for 3-4 minutes, until they are fragrant but not burned. Remove from the pan and set aside.
Cut the beets into chunks that will fit into the feed tube of a food processor fitted with a shredding disc. Shred the beets, and set them in a large stain-proof glass, ceramic or stainless steel bowl.
Cut the squash into chunks that will fit into the feed tube, and shred the squash. Add the squash to the beets, along with the parsley and toasted pecans. Do not toss!
In a small measuring cup, whisk together the oil, vinegar, maple syrup, mustard, cinnamon, and salt and pepper to taste.
Just before you're ready to serve, pour the dressing over the shredded vegetables, and toss gently.
Serve immediately, before the colors have a chance to run.
More recipes in The Perfect Pantry:
Red rice salad with roasted beets, sun-dried tomatoes, cherries and nuts
Honey-roasted beets with orange and thyme
Spinach salad with glazed beets and blue cheese
Tomato, beet and basil salad with balsamic vinaigrette
Red quinoa, beet and pecan salad with pomegranate-orange vinaigrette
Other recipes that use these pantry ingredients:
Agave and balsamic glazed and roasted buttercup squash, from Kalyn's Kitchen
Roasted butternut squash and apple, from Kitchen Parade
Farro and roasted butternut squash, from 101 Cookbooks
Kale and roasted beet salad with maple balsamic dressing, from The Shiksa Blog
Spinach pear salad with creamy maple balsamic vinaigrette, from Cole's Kitch
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.