Betalains are a class of phytonutrient found in beets that have been studied for their antioxidant, anti-inflammatory and detoxification support. These fragile plant compounds can be lost in the cooking process, so this recipe offers a way to eat beets while preserving the valuable betalains —raw!
Beets make a delicious and gorgeous slaw, a perfect side dish to a picnic as we welcome the spring weather.
8 medium beets, grated
1/4 cup cider vinegar
1 tablespoon Dijon mustard
Grated peel from one orange
2 tablespoons honey
1/2 cup olive oil
2 teaspoons caraway seeds
Depending on how juicy your beets are, you may want to squeeze with a paper towel to pull out moisture that will make the dressing too watery.
Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour 3/4 of the dressing over the beets and mix well. Add the rest if needed. Add caraway seeds and toss. Season to taste with kosher salt and pepper.
Recipe adapted from www.thekitchn.com.