Your new favorite Mediterranean-inspired loaded summer slaw with beets, carrots, pistachio, feta and more!
Looking for the perfect summer salad? Meet the loaded beet summer slaw!
When possible, I like to focus on eating seasonally - year-round.
Produce is fresher, tastier, more colorful and more nutritious than food consumed out of season.
In the summer months, this means lots of beets!
From a health perspective, beets are incredible -
-They’re packed with essential nutrients
-A great source of fiber, folate, iron and vitamin C (and that’s just scratching the surface)
-Are believed to improve blood flow, lower blood pressure and increase exercise performance (I can attest to the latter, as I always get a surge of energy whenever I drink a juice with beetroot in it right before a workout).
The more beets I consume, the more I love them and love to explore all the different ways I can enjoy them.
Roasted as a side dish, steamed and tossed in salads, in a juice, or sautéing the stems and greens in a little bit of ghee or avocado oil are my favorite ways to eat (or drink) them.
This week, I decided to grate my beets so my son could enjoy some too. I had a ton of grated beets leftover, so I decided to make a big, loaded summer slaw …and my goodness it turned out beautifully.
Made with grated beets and carrots, parsley, pistachios, plant-based feta and a simple homemade greek dressing, this salad is light yet packed with flavor and so so nutritious and good for you.
Aside from the messiness that naturally comes with preparing beets, this loaded slaw is pretty easy and fuss-free to make - all you need is a food processor to grate your veggies (for the beets and carrots, I prefer using the food processor with the grater attachment as opposed to a hand or standing grater) and it’s ready in about 15-20 minutes.
It’s a perfect little side dish, as delicious as it is beautiful - ideal for a summer full of backyard bbq and al fresco dining with family and friends.
Check out the full recipe below. I hope you enjoy it as much as I do!
Mediterranean-inspired summer slaw
Prep Time: 15-20 minutes | Yields: 2-4 servings
Ingredients:
(for the salad)
2 large beets, grated
4 large carrots, grated
1/4 cup raw pistachios, chopped
big handful parsley, chopped
handful of chopped parsley
2 tbsp plant based feta, crumbled
(for the dressing)
1/4 cup avocado oil
1/2 cup white wine vinegar
Juice and zest from 1.5 lemons
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
few sprigs of fresh thyme
Directions
Combine grated beets, carrots, pistachios and parsley in a bowl and mix well. Set aside.
For the dressing, combine all ingredients in a glass jar with an air-tight lid and shake well.
Pour desired amount of dressing over the salad and mix well. Top with crumbled feta and additional parsley leaves for garnish.
Serve cold.
Leftovers salad with dressing on it can be stored in the refrigerator in an air-tight container for up to two days. individual ingredients (i.e. grated beets or carrots or dressing) can be stored in the refrigerator in individual air-tight containers for 5-7 days.
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