Continuing in my study of the Alton Brown cooking guide, I entered the section of roasting. Thus, today's recipe is a roasting recipe, which means some time is required to make it.
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Sorry about the flash; it was hard to get a good pic.
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This recipe requires time of maybe two hours the first day, then sits overnight to be eaten the next day. Here are the ingredients required for the slaw:
- 2 large beets (he suggested yellow, as the red beets stain everything red.)
- 2 broccoli stems
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- salt
- pepper
- 1/2 cup onion, sliced thinly (we used a mandolin)
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| The ingredients we used. Click the image to enlarge. |
Now, here are the steps. First, make sure to start the oven preheating to 425ºF.
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In the steps, he said to "roast for about 1 1/2 hours, or until they are tender but still firm when pierced with a paring knife."
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Place the shredded beets and broccoli in a large bowl. Add the onion. In a separate bowl:
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| Click the image to enlarge. |
Now add the vinaigrette to the beets, broccoli, and onion bowl. Stir until well coated. Let that sit overnight, and the next day you will have slaw!
We thought the vinaigrette was a little mild in flavor; all we could really taste in this recipe was a slight nutty flavor. To remedy this, I would suggest making a larger amount of the vinaigrette, or, what we did was add in some salad dressing to our individual bowls of slaw. I hope you like this recipe. If you have ever had a beet or broccoli slaw, share the experience with me!
P.S. We ate the broccoli florets the next day with some Ranch sauce. Yum!
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