1 navel orange 1 lemon 1 small onion finely chopped 2 cloves garlic minced 1 tsp honey or maple syrup; more to taste Fine sea salt and freshly ground black pepper 1/3 cup olive oil 3 medium beets, peeled and cut into a julienne 1 medium parsnip, peeled and cut into a julienne 5 medium radishes, trimmed and cut into a julienne 1/4 cup or whole package 1/2 inch long snipped chives
Orange zest and juice add the zing to this salad. As you toss the slaw the beets will “bleed,” colouring the parsnips and radishes. I always double the dressing. The recipe calls to julienne the vegetables (slicing very thin with a chef’s knife) but I find using the box grater works faster.
Finely grate the zest from the orange and the lemon. Use the juice from half the lemon. In a large bowl, whisk the zests, lemon juice, onion, garlic, honey, and 1 tsp salt. Let it stand for about 10 minutes. Whisk in the oil and add a generous pinch of pepper.
Add the beets, parsnip, radishes, and chives, and toss to combine. Add more salt, pepper, lemon juice or honey for taste. Serve right away for a crunchy slaw or let it sit for up to 2 hours for the beets to soften a bit.