I think Thanksgiving is the ultimate eating holiday, and a fair amount of that is due to the endless sides accompanying that ubiquitous juicy turkey on tables across the USA. And while I personally love the sides more than the turkey, I often wish for something fresh and tangy to balance out all those cheese/cream/butter/bacon laden dishes.
I am a big fan of beets; as in the non-canned, savory application kind. Usually I roast them, but this summer I had a beet Carpaccio salad and so enjoyed the freshness of the beets. Roasting them seems to bring out that earthy taste while a raw preparation had them tasting like a really sweet cousin of carrots. My local grocery store has also been carrying these gorgeous multi-colored carrots and I decided to pair these root vegetables with some walnuts, fresh herbs and green olives for maximum flavor.
While I can get up on my soapbox all day long and expound upon the greatness of the Ankarsrum over other stand mixers, I figured some photos would be easier. The shredder/slicer attachment is one of my favorites because I can quickly slice/grate whatever I need to and the end result is a nice grate with no soggy mess. This is ideal in a slaw application because you want some texture and crunch that will hold up to a dressing.
I finished the slaw off with a very simple dressing; wanting the flavors of the vegetables to shine through and not be bogged down. While you could certainly use olive oil and white wine vinegar, I went with a little something special for the holidays. Also, a quick note on pepper: I always use a blend of white, black, pink and green peppercorns in my pepper grinder for an extra dimension of pepperiness.
And of course, it wouldn’t be a proper Thanksgiving post without discussing leftovers. Can you imagine this slaw on top of a turkey sandwich the next day? Enjoy and may you have a happy Thanksgiving!!
Beet and Carrot Slaw with Walnut Vinaigrette
Prep Time: 20 minutes
2/3 cup walnut oil
2/3 cup champagne vinegar
1 large clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds fresh beets
1 pound fresh carrots
1 (6 oz) can green pitted olives, drained
2 tbsp. chopped fresh chives
3 tbsp. chopped fresh parsley
1/2 cup chopped walnuts, optional
In a small bowl, whisk together all the dressing ingredients.
Wash and peel the beets and carrots. Set up the Ankarsrum base with the slicer attachment and the large grater drum. With the machine on the highest speed, shred the carrots and beets into a large bowl, using the plunger to push them down. Click HERE to watch how to assemble the shredder attachment.
Chop the green olives and add to the carrots and beets along with the chives, parsley and dressing. Thoroughly mix to combine all the ingredients. (At this point you can refrigerate for up to 8 hours). Right before serving, stir in the chopped walnuts.
Yield: 9 cups