Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!
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It was 60 glorious degrees this past week. 60!
Do you know how long it has been since I could send children outside to run energy off barefoot in the sun?! SO many months!
Last weekend when I saw that the coming week was going to be our first actual warm spell of the spring, I went into summer food planning mode…which means prep a bunch of food that can be eaten throughout the week at multiple meals, giving us more time to *play* outside!
My usual meal plans include veggies at every meal. In the fall and winter I tend to do a lot of roasting. It is quick, easy, and really tasty. But when the weather gets warm, I like to have veggies handy in a cooler option. I keep a variety of veggies cut up for easy grabbing to serve on a platter with 5 minute Ranch dip, and my other summer veggie secret is slaws!
Fresh veggie slaws are so nice to make a big batch of and use throughout the week as a quick, cool veggie side to lunch, or a fresh, crunchy burger topper or chicken wrap addition for dinner. Since we have slaws often throughout the warmer months, it’s nice to change up the veggies for some variety.
Golden beets have a slightly sweeter taste than red beets and I find that the milder earthy flavor works really good for kids. Getting those veggies into a smaller, easier to chew form (shredded or spirilized) and tossed with a super yummy dressing helps too!
This golden beet slaw is actually my favorite recipe for beets. I love roasted veggies, especially beets that get super sweet, but for some reason I really enjoy beets in raw slaw form. And golden beets just like all beet varieties are a powerhouse of vitamins and minerals. They are great body cleansers so they make a really great “spring clean” salad to give you a kick start this season.
- 3 small/medium golden beets, peeled and spirilized (you could use a grater to shred if you don't have a spirilizer)
- ½ small head of cabbage, sliced thin
- 1 bunch green onions, chopped
- ½ lb (10 oz) cherry tomatoes, halved
- ½ cup avocado oil or olive oil
- ½ cup whole sour cream, yogurt, or coconut milk yogurt (I think coconut cream would work too)
- Juice from ½ lemon
- 1-2 TB raw honey
- 1 TB garlic powder
- 1 tsp mild paprika
- 1 tsp sea salt
- ¼ tsp pepper
- ⅛ tsp cayenne pepper (more if you like a little more heat - this leaves it pretty kid friendly mild)
- Put all of the veggies in a large mixing bowl. You may want to cut the spirilized beets a little so they aren't so long - it makes them easier for kids to handle that way.
- Put the rest of the ingredients into a pint mason jar and use an immersion blender to make the dressing. The immersion blender emulsifies the oil so if you do not have an immersion blender, you can use a food processor and add the oil into the other ingredients slowly using the oil drip top on your food processor to emulsify. You could also use a whisk and bowl and drizzle the oil in slowly so it emulsifies. The dressing should be nice and creamy.
- Add the dressing to the veggies and combine. You can eat the slaw right away or store it in the fridge up to 5 days. The salt in the dressing will pull some water out of the veggies and it will get a little liquidy at the bottom - simply toss the slaw to mix it all in - it is even more delicious after marrying all those flavors over a day or 2!