Beet and Melon Slaw

July 26, 2010

Beet and Melon Slaw

Sara Jones, Tucson CSA

In winter, I like to make this dish with carrots and citrus,
instead of the melon. We don’t normally get beets and melons
in the same season, so it is a treat to be able to pair them
together. Use your honey yellow melon for this dish, as the
flesh is much firmer. You can cook your beets before you use
them for this recipe or simply grate them raw.

1 bunch beets, cleaned and grated
1/2 medium melon, peeled, seeds removed and cut into a
julienne or grated
1 tablespoon fresh lemon juice or 2 teaspoons vinegar
1 pinch ground cumin
1 pinch ground coriander
1/2 cup yogurt, or 2 tablespoons olive oil
Salt and pepper
Cashews or pistachios, chopped
Fresh cilantro, chopped

Mix together first 7 ingredients and let sit for at least 30
minutes. Garnish with cilantro and nuts before serving.

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