Beet & Arugula Slaw Recipe – Sunflower Seeds & Lemon Dressing

Last Updated on 2 months by Neha Deshmukh

Beet & Arugula Slaw Recipe – Sunflower Seeds & Lemon Dressing

Hey everyone! I’m so excited to share this vibrant Beet & Arugula Slaw with you. It’s one of those recipes that just feels good to eat – fresh, crunchy, and packed with flavour. I first made this for a summer picnic and it was a total hit! It’s become a regular in my kitchen, especially when I’m craving something light and healthy.

Why You’ll Love This Recipe

This isn’t your average slaw. The earthy sweetness of beets pairs beautifully with the peppery bite of arugula, and the toasted sunflower seeds add a lovely crunch. Plus, the simple lemon-olive oil dressing really lets all the fresh ingredients shine. It’s quick to put together, perfect for a side dish, a light lunch, or even a colourful addition to any gathering. Honestly, it’s a little bowl of sunshine!

Ingredients

Here’s what you’ll need to make this delicious Beet & Arugula Slaw:

• 2 Medium Beets
• 1 Whole English Cucumber
• 4 Celery Sticks
• 2 Whole Scallions
• 3 Tablespoons Sunflower Seeds
• 3 Cups Baby Arugula
• 1.5 Whole Avocados
• 6 Tablespoons Extra Virgin Olive Oil
• 6 Tablespoons Lemon Juice
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Beets: Don’t be scared of beets! They’re incredibly good for you, packed with vitamins and antioxidants. You can use golden beets for a milder flavour and to avoid staining, or stick with the classic red beets for that beautiful colour. About 300g of beets will do nicely.
• English Cucumber: I love English cucumbers (also called seedless cucumbers) because you don’t need to peel them, and they have a lovely, delicate flavour. If you’re using a regular cucumber, you might want to peel it and remove some of the seeds.
• Sunflower Seeds: Toasting the sunflower seeds is key. It brings out their nutty flavour and adds a wonderful texture. Just a few minutes in a dry pan is all it takes!
• Olive Oil: A good quality extra virgin olive oil makes all the difference in the dressing. Look for one with a fruity aroma and a vibrant green colour. It doesn’t need to be the most expensive, but a decent one will really elevate the flavour. Around 90ml should be perfect.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, let’s make the beet slaw. In a large bowl, combine the grated beets, sliced cucumber, chopped celery, and thinly sliced scallions.
2. Now, grab a dry pan and toast those sunflower seeds over medium heat. Stir frequently until they’re golden brown and fragrant – this usually takes about 3-5 minutes. Watch them carefully, as they can burn quickly!
3. Divide the beet slaw evenly into three serving bowls.
4. Top each bowl with a cup of baby arugula, a tablespoon of toasted sunflower seeds, two tablespoons of olive oil, and two tablespoons of lemon juice.
5. Season with salt and pepper to taste. Don’t be shy!
6. Finally, add chopped avocado on top.

Serve immediately for the best crunch and flavour!

Expert Tips

• Grate the beets carefully! They can stain everything. I usually grate them over a plate to contain the mess.
• Don’t overdress the slaw. You want the ingredients to be coated, not swimming in dressing.
• Taste as you go! Adjust the lemon juice and olive oil to your liking.

Variations

This recipe is really versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level: Add a pinch of chili flakes to the dressing for a little kick. My friend, Priya, loves adding a dash of cayenne pepper.
• Festival Adaptation: This makes a fantastic summer salad for picnics and barbecues. Pack the dressing separately and add it just before serving to keep everything nice and crisp.

Serving Suggestions

This Beet & Arugula Slaw is delicious on its own as a light lunch, or as a side dish with grilled fish, chicken, or tofu. It also pairs beautifully with Indian dishes like tandoori chicken or vegetable biryani.

Storage Instructions

This slaw is best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to a day. Keep in mind that the slaw will soften as it sits, so it won’t be as crunchy.

FAQs

Let’s answer some common questions:

• Is this slaw best served immediately? Yes, absolutely! It’s at its crunchiest and most flavourful when freshly made.
• Can I make the slaw ahead of time? You can prep the ingredients (grate the beets, chop the veggies) ahead of time, but I recommend assembling the slaw just before serving.
• What other seeds can I use instead of sunflower seeds? Pumpkin seeds (pepitas) or hemp seeds would be great substitutes.
• Can I use a different type of lettuce? Sure! Romaine lettuce or butter lettuce would also work well.
• How can I adjust the lemon juice to olive oil ratio? Feel free to adjust it to your taste! If you prefer a tangier dressing, add more lemon juice. If you like it milder, add more olive oil.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!