October 4, 2018
Raw beetroot and apple give a tang and fab colour to regular coleslaw.
- Prep: 30 mins
- Yields: Serves: 4
1Put the beetroot in a bowl with the parsley. Using your hands, squeeze out any excess juice from the carrot and apple, and put in a separate bowl with the lemon juice, to prevent browning.
2Whisk together the mayonnaise, mustard and vinegar, and season with salt and freshly ground black pepper. Just before serving, pour the dressing over the carrot and apple, and mix briefly with the beetroot and parsley to combine.