Brilliant Beet Slaw

August 3, 2012 By Leanne Vogel March 29, 2017

Happy Friday! It’s been quite the week. Tuesday marked my last official day at work. I packed up the things in my office, said my goodbyes, walked out the door for the very last time, and cried all the way home. Change is hard, saying goodbye to people is challenging, starting something new is a struggle, and beginning this new chapter of working for myself, placing trust in my abilities, is overwhelming at times. When I get like this, I have to remind myself that the only person that can hold me back from the opportunity, success and happiness that’s right in front of me, is me. It’s my time to shine, to welcome fear, struggle, change, and goodbyes. I’m ready to embrace it all baby, ya!

Since making Pink Goat Pate a couple of weeks ago, I’ve become obsessed combining beets and dill. These fresh, summer flavors were meant to be combined. And what better way to combine them than in a light, high protein vegan lunch? You could add goat cheese to this slaw to amp up the protein, cooked grains to increase fiber, carbs and b vitamins, or amp up the healthy fats by pouring a bit of flax or hemp oil over top of your serving. Customize it up!

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Brilliant Beet Slaw

Author: Leanne Vogel

Prep time: 10 mins

Total time: 10 mins

Serves: 6 cups, 2 servings

Light and refreshing slaw with lemon vinaigrette, chickpeas and loads of dill!

Ingredients

¼ cup fresh squeezed lemon juice
¼ cup fresh dill
¼ cup fresh parsley
1.5 teaspoon extra-virgin olive oil
2 tablespoon raw pepita seeds
2 garlic cloves
¼ teaspoon sea salt
1 cup cooked chickpeas
3 raw beets, peeled and finely shredded
2 medium carrots, peeled and finely shredded

Instructions

Place lemon juice, dill, parsley, olive oil, seeds, garlic and salt in the bowl of your food processor or high-powered blender. Blend until everything is broken up, but still slightly chunky.
Add chickpeas and pulse quickly, just to break slightly.
Drop into a bowl with shredded beets and carrots. Stir to coat.
Serve with a pinch of lemon zest over top and a parsley sprig.
Store leftovers in the fridge in an air-tight container for 1-2 days.

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Begin assembling the recipe by placing the lemon juice, dill, parsley, olive oil, seeds, garlic and salt in the bowl of your food processor or blender. Blend until everything is broken up, but still slightly chunky.

Add chickpeas and pulse quickly, just to break slightly. Pause here, taste test and add extra salt if necessary. This mixture is so good you may decide to make a batch of hummus and just start over.

Drop the chickpea mixture in a bowl or leave it at the bottom of the processor bowl while you shred the beets.

Prepare the beets for shreddin’ time – wash and peel. Finely shred beets, followed by carrots. Drop mixture into a bowl, stir to coat and portion out into separate bowls.