Raw Beet Slaw With Fennel, Tart Apple And Parsley

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   1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.

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   2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don't overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving).

* Per serving · 4 servings · Values may vary.

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