Beetroot Coleslaw

This stunning rainbow beetroot coleslaw transforms simple root vegetables into a colorful masterpiece that's as delicious as it is beautiful. With its perfect balance of earthy beetroot sweetness and tangy mustard vinaigrette, this eye-catching side dish will elevate any meal and have your guests thinking you're a culinary genius.

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Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Vegetarian

Prep Time: 15

Total Time: 15

Servings:

Calories: 185kcal

Equipment

Ingredients

2 medium-sized beetroots
3 carrots
4 spring onions
1 red chilli pepper
1 tbsp poppy seeds
For the Dressing:
100 ml extra virgin olive oil
1 tbsp wholegrain or dijon mustard
2 tbsp lemon juice
2 tbsp apple cider vinegar
Salt to taste

Instructions

Peel and shred the beetroots and carrots using a box grater or food processor.
Finely chop the spring onions and red chilli pepper.
In a small bowl, whisk together olive oil, mustard, lemon juice, and apple cider vinegar until well combined.
In a large mixing bowl, combine the shredded beetroots, carrots, chopped spring onions, and chilli.
Pour the dressing over the vegetables and toss thoroughly to coat.
Add poppy seeds and season with salt to taste.
Allow to sit for 10 minutes before serving to let flavors meld.

Notes

Wear gloves when handling beetroots to prevent staining your hands

Can substitute wholegrain mustard with dijon mustard for a smoother texture

Add the dressing just before serving to maintain crispness

Store leftovers in an airtight container in refrigerator for up to 3 days

For milder heat, remove seeds from the chilli pepper before chopping

Can be made up to 2 hours ahead - add poppy seeds just before serving

Nutrition