Bright Beetroot Slaw with Lemon-Honey Dressing

Looking for a vibrant, refreshing salad that cuts through the heaviness of grilled food? This beetroot slaw is crunchy, sweet, tangy, and made in minutes with your food processor. Perfect for BBQs, potlucks, or meal prep, and packed with antioxidants and fiber.

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Recipe

Servings: 4

Calories per serving: ~130 kcal

Total Time: 15 minutes

Bright Beetroot Slaw with Lemon-Honey Dressing

Ingredients

• 2 medium beetroots, peeled

• 2 carrots, peeled

• 2 celery stalks

• Zest and juice of 1 lemon

• 2 tbsp honey or maple syrup (adjust to taste)

• 3 tbsp olive oil (or your preferred non-seed oil)

• Salt and freshly ground black pepper, to taste

• (Optional) 1 small garlic clove, finely minced

• (Optional) 2 tbsp chopped fresh mint or parsley

• (Optional) 2 tbsp raisins or chopped dried apricots

• (Optional) 2 tbsp toasted sunflower or pumpkin seeds for topping

Instructions

1. Shred the beets, carrots, and celery using the grating blade of your food processor. Alternatively, pulse with the chopping blade for a chunkier slaw.

2. In a small bowl, whisk together lemon zest, lemon juice, honey, olive oil, salt, and pepper. If using garlic, add it to the dressing.

3. Pour the dressing over the shredded vegetables and toss well to combine.

4. Fold in fresh herbs and dried fruit, if using.

5. Let sit for 10–30 minutes before serving. Top with seeds for extra crunch if desired.

Nutritional Value (per serving, approx. 1 cup)

• Calories: ~130

• Carbohydrates: ~15g

• Sugars: ~9g (from veggies + honey)

• Fiber: ~4g

• Fat: ~7g

• Protein: ~1g

• Rich in: Vitamin C, potassium, folate, antioxidants

Storage Instructions

Store in an airtight container in the fridge for up to 3 days. The flavor deepens over time, but the texture will soften slightly. Stir before serving.

Shred veggies

Make dressing

Combine

Enjoy

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Prompt

I was invited to a BBQ and wanted to bring something that would pair well with meat, hummus and pitas. A Bright Beetroot Slaw with Lemon-Honey Dressing.

I asked ChatGPT for help:

I'm invited to BBQ today and I have 2 beetroots, celery, carrots, lemons and more, and thinking about making a fresh and tangy/sweet salad in my new food processor. Do you have ideas?

It gave me an idea:

Yes! You can make a Fresh Beetroot Slaw with Lemon-Honey Dressing—crunchy, tangy, and a little sweet—perfect for a BBQ and easy with your food processor.

Fresh Beetroot Slaw Salad

Ingredients

• 2 medium beets, peeled

• 2 carrots, peeled

• 2 celery stalks

• Zest and juice of 1 lemon

• 1–2 tbsp honey or maple syrup (adjust to taste)

• 2–3 tbsp olive oil (or non-seed oil of your choice)

• Salt and pepper to taste

• Optional: fresh mint or parsley, chopped

• Optional: a handful of raisins or chopped dried apricots for extra sweetness

Instructions

1. Shred the beets, carrots, and celery using your food processor's grating attachment.

2. In a small bowl, whisk together lemon zest, lemon juice, honey, olive oil, salt, and pepper until emulsified.

3. Toss the shredded vegetables with the dressing until well coated.

4. Stir in herbs and dried fruit if using.

5. Chill for 30 minutes if you have time, or serve right away.

Serving Idea

Serve it in a shallow bowl topped with some toasted sunflower or pumpkin seeds for crunch.

Nutritional Value (per serving, approx. 1 cup)

• Calories: ~130

• Carbs: ~15g

• Fiber: ~4g

• Sugars: ~9g (mostly natural)

• Fat: ~7g

• Protein: ~1g

• Rich in antioxidants, vitamin C, folate, and potassium

Want me to format this for your blog or X post too?

I had some questions:

Can I store longer? And can I chop instead of shred? Will garlic add or reduce good taste?

It replied:

Great questions:

Storage

Yes, you can store this salad for up to 3 days in the fridge in an airtight container. In fact, the flavors often improve after a few hours as the dressing soaks in. Just note:

• The beets may stain the other veggies more over time.

• The texture will soften a bit, but it’ll still taste fresh if kept cold.

Chop Instead of Shred?

Yes, but here’s the tradeoff:

• Chopping (especially in a food processor) gives you a chunkier, more rustic salad. Still tasty, but it won’t have that light slaw-like texture.

• Shredding blends the flavors better and gives a more cohesive mouthfeel.

Compromise: You could shred the beet and carrot, and thinly slice the celery, which keeps some crunch while still balancing the texture.

Want me to adjust the recipe steps for the chopped version?

And about garlic:

A little garlic can definitely add depth—but it depends on how you use it:

• Raw garlic: Adds a sharp, spicy bite. If you like bold flavors and it's a BBQ with grilled meats, this can work well—but just use half a small clove finely minced so it doesn’t overpower the sweetness and freshness.

• Roasted garlic or garlic powder: Milder, slightly sweet, and more balanced with the tangy dressing.

If you're unsure, start small—you can always mix it into just a portion and taste before committing. Want me to give a version of the dressing with a garlic option included?

Scroll to the top or click the link below for the recipe.

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