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.