beet & apple faux-slaw

A spark of ingenuity hit me last week while we were cooking up some beef tongue tacos (don’t hate – lengua is delicious). We just started receiving our winter CSA share from Horse and Buggy Produce and in an effort to use up as much as we could, I came up with this concoction!

This beet and apple faux-slaw goes perfectly on top of tacos, as a side to a bigger entree, or as a quick snack!

You’ll need..

  • 2 medium-sized beets, cleaned and trimmed
  • 1/4 green apple – its sour taste lends well to the other ingredients but I’m sure other apples would be fine
  • 2 tbsp olive oil
  • 1/2 tsp dried lemon peel
  • 1/2 tsp sumac* optional
  • 1/2 tbsp lemon juice
  • 2 tbsp gluten-free Tamari sauce
  • salt & pepper to taste
*I found this spice at Whole Foods and it’s delicious but it may be hard to find in other stores. If you find it, great! If not, no worries!

Start with a sauce pan on medium-low heat and drizzle the olive oil on top. Julienne the beets and apples in the meantime. I would suggest cutting the apples first — beets tend to get red juice all over the place and make your kitchen look like a murder scene. Lovely.

Once you’ve got your matchstick pieces, place the beets into the pan and stir. Do not add the apples. While the beets are lightly cooking, mix the tamari and lemon juice in a small bowl. Season the beets with dried lemon peel, sumac, and salt & pepper (keeping in mind that tamari is also salty).

Once the beets have softened up a bit turn the heat off, add the liquid mixture, and let cool (if you’re in a hurry, go ahead and pop it into the fridge). Add in the apple pieces and stir away. The apples will absorb the red coloring from the beets and give you a super colorful dish. Devour!

I topped the lettuce-wrapped tacos with slices of avocado, the faux-slaw, and some chopped spicy almonds.

Grass-fed beef tongue from Wolf Creek Farm

Day 202 – 7.21.2011

Just to prove to you guys that I’m not sitting around eating my face off, here’s a picture of my puddle of sweat from this morning’s WOD! Deadlifts followed by tabatas of wall-balls, ball slams, and pushups. All in this wonderful (read: horrendous) Virginia heat. Fun, no? Gotta love it.

I’ve been reading a lot about food recently (currently reading Good Calories, Bad Calories by Gary Taubes) and wanted to make a really great meal (it was more like a feast). It’s funny, I work in a restaurant and yet I spend my days off cooking. Started off with some beet chips that give off this wonderful saturated color and a sweet aroma. Meanwhile I had an entire chicken (bought from Sweet Peeps Farm who are fellow CrossFitters and were on the show Expedition Impossible) roasting in the oven. The ingredients for the chicken were simple yet potent – lime zest, garlic, parsley, salt & pepper, Disha’s BBQ Spice Rub, and olive oil. It’s slightly modified from this recipe off the CrossFit Journal (you might need to be a subscriber to see the page, sorry). It was super easy and made my kitchen smell delicious. Served on the side: veggie and scallion medley (not pictured).

After all was said and done, the chicken was DIVINE. (Bold font is necessary) Combining local pasture-raised chickenand great simple ingredients is a win-win situation – you really can’t go wrong. And now, I have enough leftovers for at least two days! Suh-weet!