Rainbow beet slaw with pecans & maple dressing

• Dijon mustard↗2 tbsp tbsp
• clementine↗1

  juiced

• large lemon↗1

  zested and juiced

• maple syrup↗2 tbsp tbsp
• extra virgin olive oil↗5 tbsp tbsp

  or rapeseed oil

• pecans↗50g g

  roughly chopped

• beetroots↗8

  a mix of colours, peeled and halved

• celeriac↗¼

  peeled

• dessert apple↗1

  halved

• red onion↗1

  halved and thinly sliced

• dill↗small pack

  roughly chopped

• parsley↗small pack

  roughly chopped

Step-by-step instructions

1. 1

   Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.

2. 2

   Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.