Badger Flame Beet Slaw with Mustardy Dressing

A deeply savory, herb-forward pasta that tastes like it came from a candlelit coastal trattoria — but you made it in 20 minutes with a tin.

Serves: 4

INGREDIENTS

2 pounds Badger Flame beets, peeled and thinly sliced

1 pound crunchy veg such as celery root, carrot, fennel and/or cabbage, peeled (if necessary) and thinly sliced

1 small red onion, thinly sliced

Large handful of soft herbs (parsley, dill, cilantro or chervil), chopped

4 tablespoons apple cider vinegar or rice wine vinegar

2 tablespoons whole grain mustard

1 tablespoon honey

1 clove garlic, peeled and microplaned or minced

1 small shallot, minced

½ cup olive oil

Salt and freshly ground black pepper

DIRECTIONS

Place the sliced vegetables, onion and herbs in a large bowl.

While rapidly whisking, slowly pour in a thin stream of the olive oil to emulsify it into the dressing; alternatively, make the dressing in a blender, slowly pouring the olive oil into the other ingredients while the blender is running.

Pour some of the dressing over the vegetables, and toss the slaw together. Taste, then season with more dressing, salt and/or pepper if desired.

FEATURING

Badger Flame Beet Seeds

From $4.99

Badger Flame Beets

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