Beetroot can be found in an array of colours on our farms at this time of year. A firm favourite with visiting children, it can be harvested during morning sessions and enjoyed fresh on their plates at lunchtime!
Beetroot is a really versatile ingredient, adding earthy flavour to many dishes – even chocolate cake! This tasty coleslaw is quick to make and is a perfect summer dish, adding colour and crunch to salads, wraps and BBQ dishes.
This recipe is designed to be child-friendly but we always recommend adult supervision, particularly when chopping and grating ingredients.
Ingredients
- 2 medium raw beetroot, peeled and coarsely grated
- 1/4 white cabbage, finely shredded
- 1/4 red cabbage, finely shredded
- 1 apple, grated
- Handful of fresh parsley, chopped
For the dressing
- 4 tbsp Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard (wholegrain will also work well)
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
Method
- In a large bowl, combine the grated beetroot, cabbage, apple and parsley.
- In a small bowl, whisk together the yogurt (or mayonnaise), mustard, vinegar, honey, salt and pepper. Taste and adjust the seasoning if needs be.
- Pour the dressing over the vegetables and toss until evenly coated.
- Let the coleslaw sit for 15–20 minutes before serving to allow the flavours to develop.
This coleslaw is a perfect side dish for barbecue dishes, adding sweetness and crunch. It also works really well in wraps and sandwiches along with fillings such as roasted chicken, pulled pork or grilled halloumi. Got beetroot left over? The BBC website has a wide range of recipes to try!
