Yes, you read that right. The beets are raw. The butternut squash is raw. And they’re both crunchy, fresh and delish! This recipe is my favorite fall dish so far this year. Seriously.
This recipe is the coleslaw of the fall season, and I’ll be making it over and over again. It’s that good. I made this 2 weeks ago, and I have already re-made it twice. I am getting a little concerned, because I am actually starting to crave this. Like a get up at 3 a.m. kind of craving. Eat it out of the fridge craving. Have a huge plate of it alone for dinner craving.
Is “craving” always a bad thing? It would be a good thing if I’m craving something so uber healthy, and not Snickers or Moon Pies, right? Right? Please say Yes!
I made a Balsamic vinaigrette, but you could use any favorite dressing. I just happen to love Balsamic vinegar. On
almost everything. Including eggs. But I digress. The flavorful Maple Cinnamon Vinaigrette was inspired by the dressing on this fabulous raw butternut squash salad.
This does take a little prep work, practicing your knife skills. Your patience will be rewarded, I promise.
Happy Fall, Y’all!
— posted by Donna
RAW BEETS AND BUTTERNUT SLAW
Serves 4 to 6 as a side dish
1/2 cup diced toasted hazelnuts (or other favorite nuts)
1 pound beets, peeled
1 pound butternut squash, peeled
Tops (greens only) of 3 or 4 green onions
1/4 cup diced cilantro, plus more for garnish
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey maple syrup
2 teaspoons spicy brown mustard
Dash of cinnamon
Salt and pepper to taste
Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks. Cut green onion tops into similar size and shape of beets and squash. Place all veggies and nuts in serving bowl.
Whisk together the oil, vinegar, maple syrup, mustard, cinnamon. Toss the vinaigrette with veggies. Add salt and pepper to taste.
Other bloggers use raw beets:
And check out this raw butternut creation:
Raw Butternut Salad, A Veggie Venture