Beets are rich in phytonutrients known as betalains, which act as antioxidants and have anti-inflammatory properties. However, betalains are sensitive to heat and can diminish when beets are cooked. This recipe takes advantage of raw beets to preserve their valuable antioxidant content. The beets are combined with cabbage and carrots to create a refreshing slaw, making it a perfect side dish for cookouts.

Yield: 2 servings

Preparation time: 15 minutes

Ingredients

• 2 cups shredded green cabbage
• 1 medium carrot, shredded (about ¾ cup)
• 1 clove garlic, grated
• 1 tbsp chopped fresh chives
• 4 tsp rice vinegar
• 1 tsp honey
• 1/8 tsp salt
• 2 small beets, peeled and shredded (about 1 cup)

Directions

1. In a medium bowl, toss the cabbage, carrot, garlic, and chives together.
2. In a small dish, stir together the vinegar, honey, and salt. Pour the dressing over the vegetables and toss to coat.
3. Add the shredded beet and gently toss all the ingredients. The beets will slightly color the other vegetables. Serve it right away.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.