Beet and Rainbow Carrot Slaw Salad | Personal Chef | Pittsburgh | Pittsburgh City Paper

Beet and Rainbow Carrot Slaw Salad 

Convincing people to try a raw beet was the ultimate challenge.


Growing up, I had to eat my fruits and veggies. I can remember being convinced that lima beans were wondrous (I begged to differ). Nonetheless, I shoveled the odd-tasting legume into my mouth without question. Surprisingly enough, eating a raw lima bean can be toxic as they contain compounds that break down into cyanide. I wish I had known that when I was young. That would have been great fuel for any dinner-table disagreement. 

There are people who cannot get enough of their produce! I got to spend a summer working on an organic research farm, and there I witnessed the most overzealous produce-lover in the world. She came to the farm randomly to harvest beets. Not only would she let it be known that they were her favorite, she would literally rip them out of the ground and eat them right then and there. Dirt-covered, and red-stained teeth; I will never forget the sight.

Years later, I joined the masses of produce-peddling converts, but the tables were turned. This time, I got to call the shots and torture people of all ages into eating their fruits and vegetables. Convincing people to try a raw beet was the ultimate challenge. The protesters would complain about the earthy taste, how it stained your hands … I didn’t let that stop me. I created a simple recipe that would change the tune of any opponent by using a key ingredient: honey.

Anyone who is looking for something different, colorful and fun should check out this recipe. Enjoy within three days.


  • 1 large red beet
  • 1 large golden beet
  • 1 lb. rainbow carrots
  • 3 tbsp. raw honey
  • ¼ cup fresh mint


Wash and shred the beets and carrots into a large mixing bowl. Add in the finely chopped mint. Drizzle the raw honey into the bowl. Mix the contents, and add honey if more sweetness is desired.



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