Recipes for Cook

Servings: (6 to 8)

Prep: 10 Mins.

Marinate: 30 Mins.

INGREDIENTS

1 unpeeled pear, cored and quartered

1 unpeeled apple, cored and quartered

1 large (1 lb.) peeled beet, cut lengthwise into 6 pieces

2 teaspoons orange zest

¼ cup freshly squeezed orange juice (I used 1 large orange)

2 tablespoons freshly squeezed lemon juice (I used one large lemon)

2 tablespoons honey

Pinch of kosher salt

2 tablespoons olive oil

1 teaspoon parsley, chopped + a few whole sprigs

Leaves of green leaf lettuce

METHOD

Grate slices of pear and apple in the food processor fitted with a shredding blade (or by hand using a box grater). Peel the beets with a vegetable peeler, slice them, then grate in the food processor as well.

Whisk the orange juice, lemon juice, dijon, and kosher salt in a medium glass or ceramic non-reactive bowl, then slowly drizzle in olive oil while whisking to form vinaigrette. Add the slaw mixture to the medium bowl of vinaigrette, and toss to combine.  Cover, and place in refrigerator for 30 minutes to let the flavors meld. 

Line a platter with green lettuce leaves, top each with the slaw mixture using a slotted spoon, garnish with chopped parsley, including some whole sprigs, and serve.  Let your guests have fun forming their own individual healthy slaw wraps. ~ Enjoy!