Fine Cooking Magazine - November/December 2020

Servings:4

Brightly flavored orange zest and juice underscore the earthy nature of beets and parsnips. As you toss the slaw, the beets will “bleed,” coloring the parsnips and radishes.

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1 small navel orange
1 medium lemon
2 Tbs. finely chopped shallot
1 tsp. honey; more to taste
Fine sea salt
1/2 cup extra-virgin olive oil
Freshly ground black pepper
3 medium beets, peeled, quartered, and cut into a julienne
1 medium parsnip, peeled and cut into a julienne
5 medium radishes, trimmed and cut into a julienne
1/4 cup 1/2-inch-long snipped chives

Calories (kcal) : 230
Fat Calories (kcal): 160
Fat (g): 18
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 13
Cholesterol (mg): 0
Sodium (mg): 650
Carbohydrates (g): 16
Fiber (g): 4
Protein (g): 2

Preparation

Finely grate the zest from the orange and the lemon. Squeeze enough juice from the lemon to measure 2 Tbs.
In a large bowl, whisk the zests, lemon juice, shallot, honey, and 1 tsp. salt; let stand for about 10 minutes to mellow the shallots. Whisk in the oil in a slow stream and add a generous pinch of pepper. Add the beets, parsnip, radishes, and chives, and toss to combine. Season to taste with more salt, pepper, lemon juice, or honey. Serve right away for a refreshingly crunchy slaw or let sit for up to 2 hours for the beets to soften a bit.

Tip

If you would like to keep the contrast of the light parsnip and dark beet, toss in the beets just before serving.

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Ingredient Spotlight

IN THIS RECIPE
Radishes
IN THIS RECIPE
Parsnips
IN THIS RECIPE
Navel Oranges
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Shishito Peppers

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Reviews (2 reviews)

PeteyPie1| 04/04/2015

we did not enjoy this slaw at all. My wife left out the parsnip. The taste was very bitter as stated in another review.
springs9| 03/25/2014

I love all these ingredients, but I did not enjoy the combined flavours of this slaw. The parsnip was quite bitter, this is my first time with raw parsnip.