Tangy Beetroot & Apple Slaw

Ingredients

• 3 medium fresh beetroots, raw, peeled and grated

• 2 green apples (e.g., Granny Smith), cored and grated or julienned

• 1/2 small red onion, very thinly sliced

• 1/4 cup good quality mayonnaise

• 2 tablespoons prepared horseradish (adjust to taste for spice level)

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh dill

• 1 teaspoon Dijon mustard

• 1/2 teaspoon caster sugar (or granulated sugar)

• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Vegetables: In a large mixing bowl, combine the grated beetroot, grated apple, and thinly sliced red onion. Toss gently to mix.

2. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, prepared horseradish, fresh lemon juice, chopped fresh dill, Dijon mustard, and caster sugar until smooth and well combined.

3. Combine: Pour the dressing over the beetroot and apple mixture. Using tongs or two spoons, toss everything together thoroughly until all the ingredients are evenly coated with the dressing.

4. Season: Taste the slaw and season with salt and freshly ground black pepper as needed.

5. Chill: For best flavour, cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This allows the flavours to meld and the slaw to chill nicely.

Serving Suggestions

• Serve alongside grilled meats like pork chops, sausages, or chicken at a BBQ.

• A fantastic accompaniment to fish and chips or pan-fried white fish.

• Great as a vibrant side for sandwiches, wraps, or as part of a picnic spread.

• Use it as a colourful topping for pulled pork or beef burgers.

Pairing Tips

This Tangy Beetroot & Apple Slaw is designed to be a refreshing counterpoint to a range of beers. The earthy sweetness of the beetroot, the tartness of the apple, and the piquant kick of horseradish and dill dressing make it incredibly versatile:

• Crisp Lagers: A classic Pilsner or a crisp European Lager will provide a clean, refreshing palate cleanse against the slaw's rich flavours, especially the horseradish. Their effervescence will also help to lift the dish.

• Bright Pale Ales: A sessionable Pale Ale or an American Pale Ale with its citrusy hop notes and moderate bitterness will beautifully complement the apple and lemon in the slaw, while standing up to the horseradish without overpowering it.

• Saison/Farmhouse Ale: The peppery, fruity, and often slightly tart notes of a Saison can find harmony with the dill, apple, and horseradish, creating a complex and intriguing pairing.

• Wheat Beers: A Hefe-Weissbier or Witbier with its fruity and spicy yeast character (banana, clove) can offer a softer, more aromatic pairing, especially if you prefer a less intense contrast.