Spring Beet Slaw
If you think you don’t like beets, this is a great one to try - see if I can change your mind!
Spice Profile: aleppo pepper, (with sunflower oil), basil, black pepper, caraway, coriander, dill, fenugreek, garlic, lemon, lemon zest, lemon oil, marjoram, mustard, onion, oregano, paprika, parsley, summary savory
Rinse and chop the leaves off 4 small/medium beets. Grate the beet root on a course grater, (yes your fingers will turn purple—hurrah). Chop the beet greens into small pieces and add to the shredded beets in a bowl. I don’t use the stems for this as they are pretty tough. (You could use the stems for a sauté, though!) Add 2 TBS olive oil, the spice packet (2 tsp Stock + Spice Spring Beet Slaw Seasoning), and the juice of one lime. Mix well. Chop 4 garlic scapes into small rounds. Place them in a heated pan with a little oil. Sauté until they just begin to brown. Plate the beet mixture and top with a spoonful of garlic scapes. Enjoy!
