Apple + Cucumber + Golden Beets & Red Pepper Slaw

Late September is a time for school, routines, shorter days, cooler nights and meals that are quick and simple.

This week’s salad/slaw was just that, using everything fresh from the market, I made a salad or slaw that was so refreshing and reaffirmed yet again why we all should be eating seasonal and fresh foods as much as possible.

The recipe is so simple that even your six year old would help you make it and actually enjoy it, just like little Miss Lucy did at the Melrose market.

I used golden beets to avoid the red beets bleeding all over the salad and the four ingredients worked really well off each other, balancing the sweet with the crunch and tart in each bite.

Serve this over a white fish, on your salad bowl or even with a hot tamale!

Serves 4-6

For the Slaw:

1 medium apple cored and diced
1 golden beet peeled and diced
1 small red pepper diced
1 medium cucumber diced
8-12 sprigs of parsley chopped

For the Vinaigrette:

1 small shallot diced
1 tsp. minced clove of garlic
2-3 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. maple syrup (if desired)
salt and pepper to taste

1. Wash, trim, peel and dice all the veggies into small pieces, approx. 1 cup each and set aside in a large bowl
2. Measure all the vinaigrette ingredients in a separate bowl and whisk them together
3. Drizzle the vinaigrette over the slaw and mix, reserve some and add if you like more dressing
4. Adjust for salt and pepper and serve immediately or chilled over a bed of greens, grilled fish or even your Tuesday tacos