You can find this recipe in your winter “Food and Drink” magazine- compliments of the LCBO:

It may seem unusual to use raw beets as the base for a slaw, but they are sweet and fresh-tasting and oh so good for you. Toasted hazelnuts and sherry vinegar highlight their nuttiness, and grated egg yolk adds richness and beauty. Marinate the beets in the dressing ahead of time if you like but add parsley nuts and egg just before serving.

2 large eggs

1 lbs (1 kg) beets

¼ cup (60 mL) finely chopped shallots

¼ cup (60 mL) sherry vinegar

1 tbsp. (15 mL) grainy mustard

1 tsp (5 mL) honey

¼ cup (60 mL) extra virgin olive oil

Salt and pepper to taste

1 cup (250 mL) Italian parsley, coarsely chopped

½ cup (125 mL) toasted, skinned hazelnuts, chopped

1: Put eggs in a small pot and cover with water, Bring to a boil over high hear and boil for 10 minutes, Drain and submerge in cold water to stop cooking. Peel eggs, Carefully cut egg white away from yolk, Reserve yolks, saving whites for another purpose.


2: Use the shredding blade on a food processor or a box grater to shred beets. If they seem very wet, place in a strainer and squeeze out some of the juice. Place beets in a large bowl with shallots,. Combine vinegar, mustard and honey, pour over beets and toss to coast. Let stand 10 minutes, then drizzle over olive oil, season with salt and pepper, and toss to combine. Add parsley and hazelnuts, toss and grate egg yolks over top