This is a recipe I adore and have been meaning to get out to you for a while. I often make a double or triple batch of this and keep it in the fridge for up to a week. It is a household favorite for many reasons:
- I love beets and they're so healthy, but can take a while to prepare. This slaw uses raw, unpeeled beets!
- The longer this slaw sits in the fridge, the more the apple cider vinegar soaks into the veggies. Delicious!
- The mint perfectly compliments the earthy flavor of the carrots and beets.
Beets are an excellent support for the liver and gall bladder, specifically supporting bile creation, which keeps digestion moving right along and helps to break down fats. Beet greens are especially supportive of blood sugar management, so I'd encourage you to buy beets with the greens, then use the greens in salads, smoothies, or sautéed.
Apple cider vinegar is also a digestive aid, with it's acidic flavor triggering our digestive enzymes to get moving.
Beet and Carrot Slaw
2 medium carrots
2 medium - large beets
1 handful mint leaves
1/4 c Apple Cider Vinegar
- Chop the ends off the carrots and beets. Use the shredding blade of a food processor to shred them, then put them into a mixing bowl. You may need to quarter the beets to get them to fit into the food processor, but shouldn't need to cut them smaller than that. If you don't have a food processor, you may be able to buy shredded beets and carrots at your local grocery store.
- Coarsely chop the mint leaves.
- Add the mint and apple cider vinegar to the bowl, and stir to combine.
This recipe makes about 1 quart of salad and keeps for up to a week in the fridge.