Description
A fall slaw that plays on contrasting flavors of sweet and tart coated in lemon vinaigrette so every ingredient works together for a happy mouthful.
Ingredients
Scale
Zesty Lemon Vinaigrette
- juice and zest of one lemon
- 3 tbsp. olive oil, divided
- 1 tbsp. apple cider vinegar
- ½ tbsp. raw local honey, or maple syrup if vegan
- salt to taste
Roasted Golden Beets & Fig Fall Slaw
- 2–3 golden beets
- tbsp. olive oil
- pinch of salt
- ½ small cabbage, shredded thin
- 4–6 figs cut into quarters
- 1 large handful cilantro, parsley or even mint
- ½ cup sunflower or pumpkin seeds
Instructions
Vinaigrette
- Place all ingredients in a bowl and whisk until incorporated. Set aside until ready to eat.
Slaw
- Preheat oven to 450 degrees Fahrenheit. Remove skin off beets, then cut into thin slices. Place in a baking sheet with one tablespoon of olive oil and a pinch of salt. Toss until beets are evenly coated in oil. Roast for 35 minutes.
- Place shredded cabbage in a large bowl. Add a hefty pinch of sea salt. Toss, then let sit for 5 minutes. Add roasted beets, figs, cilantro, and sunflower seeds. Pour Lemony Vinaigrette into salad and stir until everything is evenly coated. Serve immediately, or refrigerate until ready to eat. If eating later, I would hold adding the sunflower seeds until ready to eat, to preserve crunch.
- Cook Time: 40 mins
- Category: Side