Raw beets star in this light and crisp recipe for Vinaigrette Beet Slaw — it’s a perfect recipe for a crowd.
It all started with the cabbage I’ve been growing. It was taunting me and I knew it was time to finally — finally — use it. Then the beets in the back of my fridge gave me a nudge. Before I knew it, I was writing a list of ingredients and trying to figure out how much dressing I would really need.
The result was the salad you see above. It’s light and refreshing, unexpected but delicious. The raw beets add a nice punch of color, flavor and snap. The vinaigrette is neither too acidic nor too meek. It adds just the right balance to the other flavors.
When I made this, it was to share. I intended it for our camping trip, another family’s camping trip and my newest neighbor. The recipe made plenty, and since it wasn’t a mayo-based dressing, this slaw stood up better to the challenges of chilling in a cooler. It remained crisp and perfect. I imagine this would be great for a backyard barbecue too (Labor Day is coming!).
Perhaps the greatest endorsement though? I gave Will and Paige each a taste before packing up our portion of the slaw. Paige stood next to me, chewing and then opening her mouth to demand more on repeat until I finally laughed and said we really needed to go. She just couldn’t get enough.