"Beet That" Coleslaw

The other day I was given a couple beets and a large jicama (the j is pronounced as an h).  After rummaging through the pantry and fridge I found just the thing.  A small head of cabbage I'd nearly forgotten about.  Perfect!  This bright magenta pink coleslaw is the perfect side to something grilled.  

"Beete That" Coleslaw

2 medium beets, roasted, peeled and julienne sliced
1 small head of cabbage, sliced
1 cup jicama, julienne sliced
1/4 cup + 1 tbsp. olive oil
1/4 tsp. sea salt
1/8 tsp. pepper
1/4 cup apple cider vinegar
1 tbsp. honey Dijon mustard
2 tbsp. orange juice
2 tsp. orange zest
2 tbsp. honey

Preheat oven to 375.  Trim leafs and scrub beets clean.  Drizzle with a tablespoon of olive oil, salt and pepper and place in a shallow baking dish, covered.  Bake for about 30-45 minutes depending on the size of your beets, until the beets can be pierced with a knife.  Allow to cool then either rub with a paper towel or gently peel skin off beets with a knife. Slice beets julienne style and set in bowl.  Rinse and slice cabbage and julienne jicama to be about the same size as beets.  In case you've never tried jicama, it has all the qualities of a water chestnut with a very crisp fresh crunch, but minimal flavor.  Jicama has a knack for taking on whatever flavors or colors it's paired with.  So when beet meets jicama it's a hot pink mess! ;)


Once all your root vegetables and cabbage are in the bowl, whisk together in a separate bowl the ingredients for the dressing.  Starting with the vinegar, mustard, orange juice, zest, honey salt, pepper, and then end by slowly adding the olive oil, whisking as you go to incorporate it. Pour over the slaw, cover and refrigerate for at least 30 minutes to allow all the colors and flavors to absorb and marinade.



Mug Muffins
Watermelon Lemonade

Related Posts



No comments made yet. Be the first to submit a comment
Already Registered? Login Here
Saturday, 23 October 2021

Captcha Image

By accepting you will be accessing a service provided by a third-party external to https://foodlamor.com/


Most Popular


Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

Authorized Representative

Contact Me

Email at: melissa (@) foodlamor.com

Follow Me