Beet and Carrot Slaw

from Amy Maltzan (EggsonSunday) as printed in Edible Finger Lakes

Adapted from How to Cook Everything by Mark Bittman

Beet Carrot Slaw - photo from Edible Finger Lakes

Amy notes, ” After all the glitter and warmth of December, the post-holiday letdown can be a bit hard to weather, and the piles of root vegetables in my fridge don’t help… I began making it for my family last year, and we’re so in love with it—as well as how easy it is to prepare—that it gets fairly constant play through the entire season. Forget the hand-shredding: a food processor makes quick work of finely chopping a few raw beets, carrots and shallots; all that’s left to do is mix in a little oil, lime juice and chopped cilantro.

Eat it alone, as a topping for tacos, or in a salad of grains, hard-boiled egg, beans and slivered winter greens. The taste is super fresh, the texture is super crunchy, and the vibrant color helps you forget the grey skies overhead.”


Serves 4-6 as a side salad

8 oz beets (about 2-3 medium), peeled and quartered
8 oz carrots (about 2-3 medium), peeled and chopped into a few pieces
2 medium shallots, peeled
1-inch chunk of fresh ginger root, chopped
1 tablespoon canola or peanut oil
Juice of 1 lime
¼ cup cilantro, chopped (substitute flat leaf parsley if you’re adverse to cilantro)
Salt and pepper to taste



Place the beet chunks, carrot chunks, shallots and ginger into the bowl of a food processor. Pulse until finely chopped (but not pureed). If you don’t have a food processor you can do this with a hand grater, using the side with the widest holes. Transfer to a bowl; stir in oil, lime juice, and cilantro. Generously season with salt and pepper. Can be made ahead and stored for a few days in the fridge; freshen with a squeeze of lime juice if desired.


NOTE from the farm: we have found that most of the beets and carrots just need a good scrub, you don’t even need to peel them before chopping or shredding them. One of the many benefits of the organic produce. And we do think shredding is also a great option for this recipe…depending on the texture you want.