Tuesday, January 26, 2010

Spicy Beet and Carrot Slaw

This carrot and beet slaw is raw and spicy. RAW AND SPICY. And it'll make you feel like a million bucks. It packs heat from paprika and cayenne, has a touch of warming cinnamon and a slight tang from cumin. The sweet, earthy vegetables are bright and fresh and don't get lost behind the flavorful dressing. Beet-Carrot, it's like a one-two nutritional punch. Be a man, eat your uber-vegetables.

Spicy Beet and Carrot Slaw

serves 2

2 large or 4 small beets, peeled
2 large carrots, washed
1/2 t. cumin
1/2 t. paprika
1/4 t. cinnamon
1/4 t cayenne
1/4 t. salt
juice of half a lemon
1/8 cup olive oil
  • Grate the beets and carrots using a food processor with grater attachment or the coarse side of a box grater. Transfer to a medium bowl and set aside.
  • In a small bowl, combine the cumin, paprika, cinnamon, cayenne, salt and lemon juice. Stir until well blended. Add olive oil in a slow stream, whisking to combine, using more or less depending on your taste.
  • Add vinaigrette to shredded beets and carrots; mix well. Season to taste.
  • Enjoy!

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