Root Vegetable & Apple Slaw

(recipe from Clean Eating magazine)

1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste

Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste

Prepare dressing:  In a small bowl, combine all dressing ingredients.  Set aside at room temperature.

Prepare slaw:  To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil.  Add grated beet and blanch for 30 seconds, until water returns to a boil.  Drain and rinse with cold water.  Dry; add to a large bowl.  (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)

To bowl with the beet, add the carrots, apples, and radishes.  Add dressing and toss.  Season with additional salt and pepper, if desired.

(A food processor's grating attachment makes for quick preparation.  I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)