YELLOW BEET TANGERINE SLAW
This recipe works with red beets as well. When the golden beets are available they make a great addition to the Butternut Risotto on our OCTOBER DINNER SHOW.
2 each Gravenstein apples or other tart-sweet variety (golden delicious), julienne cut
1 raw yellow beet, julienne cut
1/4 cup chives, minced
1/2 cup red onion, finely sliced
2 Tablespoons sherry vinegar
4 Tablespoons EVOO
1 Tablespoon tangerine olive oil
As needed, sea-salt, coriander and pepper oil (optional)
Julienne apples, skin on and toss with julienne beets, chives, and red onion. Add vinegar, oils seasonings and toss. Add pepper oil if using, drop at a time.