Brought to you by Cheshire Medical Center

This sweet, nutty, citrusy slaw is full of flavor, micronutrients, fiber, a bit of heart-healthy fat, and general fall goodness. It involves a lot of grating, so dig out your food processor or have an eager helper on hand.

Makes about 4 cups, which is 4 servings.


  • 1 medium fresh beet, washed and shredded
  • 2 medium carrots, washed and shredded
  • 1 large tart apple (Cortland, Macoun, or Mutsu are great choices this time of year)
  • 1/2 cup chopped walnuts
  • 4 tbsp of combined chopped fresh parsley and dill
  • 1 orange, juiced (1/4 to 1/3 cup)
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • black pepper to taste


  1. Shred the beet, carrots, and apple. Mix in a bowl.
  2. Add walnuts and green herbs on top of the mix and set the bowl aside.
  3. In a small bowl, whisk together orange juice and salt until salt is dissolved. Add 3-4 grinds of pepper, then whisk in oil.
  4. Pour salad dressing over salad and mix until well combined and evenly dressed.

Adapted from